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Contributor: Demuths

 

The cherries are striking in this nourishing quinoa salad with avocados, pistachios with Vitamin C rich strawberries.

Dietary: Vegan and Gluten free

Serves: 4

Ingredients

200g cherries, de-stoned

200g strawberries, quartered

6 radishes, sliced diagonally

1 cougette, spiralised or sliced into matchsticks

1 avocado, sliced

1 bunch watercress

100g lambs lettuce

25g pistachios, sliced in half

Quinoa

75g red quinoa

150ml water

1 tsp sunflower oil

Dressing

1 lime, juiced

1 tsp Agave syrup

1 tbsp avocado oil or olive oil

pinch of salt and black pepper

 

Method

First cook the Quinoa.

Rinse the quinoa.

Heat 1 teaspoon of sunflower oil in a saucepan and add the quinoa, stir, coating the grains in oil and stir-fry for a minute.

Add the water to the quinoa. Simmer covered for about 15 minutes, until all the liquid is absorbed and the quinoa grain has burst.

Turn the heat off keeping the lid on for a few minutes. Then fluff up the quinoa with a fork.

 

Make up the dressing by mixing all the ingredients together.

 

Make up the salad platter, starting with the watercress, then the lambs lettuce. Add most of the quinoa, keeping some for the top. Then add the spiralised courgette and top with the avocado, radishes, cherries and strawberries. Sprinkle over the rest of the quinoa and the pistachios and drizzle over the dressing.

Eat at once!

 

Tips: to stop the sliced avocado turning brown, toss in a little lime or lemon juice.

 


Bio: Demuths Cookery School is based in the centre of Bath in a wonderful Georgian building, with a modern purpose built kitchen, light and airy and with stunning views of Bath Abbey and Parade Gardens. Demuths Cookery School is run by one of the UK’s leading plant based chefs Rachel Demuth. She is joined by a team of experienced chef tutors who teach an exciting and varied selection of vegan courses for all abilities from beginner to accomplished cook.


 

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