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Warm quinoa salad with avocado and pancetta
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200g white, black and red quinoa
200g frozen baby broad beans
77g pack smoked diced pancetta
½ orange, zest and juice
1 lemon, juice
140g pack red chicory, leaves separated
25g pack flat leaf parsley, finely chopped
400g can black beluga or puy lentils, drained and rinsed
1 avocado, sliced
½ cucumber, halved, deseeded and sliced
2 red chillies, deseeded and thinly sliced, to serve
1. Cook the quinoa in a large pan of boiling water according to pack instructions, adding the broad beans for the last 4 minutes of cooking.
2. Meanwhile, fry the pancetta in a small non-stick pan for 5-7 minutes on a medium-high heat, until it is crisp and golden. Remove from the heat and stir in the orange zest and juice and the lemon juice.
3. Drain the quinoa and beans and transfer them to a large serving platter. Gently tumble with the parsley, chicory leaves and lentils. Top with the sliced avocado and cucumber. Spoon over the pancetta dressing and scatter with the chillies; serve warm.
This recipe appeared in Waitrose & Partners Health, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.