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Warm quinoa salad with avocado and pancetta
This vibrant salad is a healthy and tasty meal which is ideal for summer. Well-balanced and full of flavour, the pancetta brings a welcome salty crunch, alongside the creamy avocado and sharp chicory.
Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
Ingredients
200g White, Black and Red Quinoa Mix
200g frozen baby broad beans
77g pack smoked diced pancetta
1 lemon, juice of
140g red chicory, leaves separated
25g flat leaf parsley, finely chopped
400g 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
Method
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.
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.
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.
