Warm quinoa salad with avocado & pancetta

Warm quinoa salad with avocado & pancetta

This vibrant salad is a healthy, tasty meal that’s ideal for sunny weather. Well-balanced and full of flavour, the pancetta brings a welcome salty crunch, alongside the creamy avocado and sharp chicory.

5 out of 5 stars(1) Rate this recipe
HealthyHigh fibre3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 200g White, Black & Red Quinoa
  • 200g frozen baby broad beans
  • 77g pack smoked diced pancetta
  • ½ orange, scrubbed, zest and juice
  • 1 lemon, juice
  • 25g flat leaf parsley, finely chopped
  • 140g red chicory, leaves separated
  • 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


  1. Cook the quinoa in a large saucepan of boiling water according to pack instructions, then add the frozen broad beans for the last 5 minutes of cooking.

  2. Meanwhile, fry the pancetta in a small nonstick pan for 5-7 minutes on high, until crisp and golden. Remove from the heat and stir in the orange zest and juice and lemon juice.

  3. Drain the quinoa and beans, then transfer to a large serving platter. Gently tumble with the parsley, chicory leaves and lentils.

  4. Top with the avocado and cucumber. Spoon over the pancetta dressing and scatter with the chillies. Serve warm.


Typical values per serving when made using specific products in recipe


2,188kJ/ 523kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating