Avocado, Quinoa & Broad Bean Salad

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8 Ingredients

Number of servings

1/4 cup flat-leaf parsley leaves (plus extra to garnish)
2 avocados
2 lemons
1 cup quinoa
1teaspoons dijon mustard
1/4 cup olive oil
4 eggs
300grams frozen broad beans

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Combine quinoa and 11/2 cups water in a small saucepan. Bring to the boil over high heat. Reduce heat to low, cover and cook for 15 minutes. Remove from heat. Leave covered for 5 minutes. Fluff with a fork and transfer to a bowl.

Step 2 of 5

Place eggs in a saucepan. Cover with warm water. Stir over medium-high heat until water is boiling. Reduce heat until simmering and cook eggs for 5 minutes. Drain and cool under cold, running water. Peel and set aside.

Step 3 of 5

Meanwhile, place beans in a bowl. Cover with boiling water and allow to stand for 5 minutes. Drain and peel. Halve avocados, remove stones and dice flesh into a small bowl. Squeeze the juice from 1/2 lemon over, then season with salt and pepper.

Step 4 of 5

Juice remaining lemons and pour juice into a screw-top jar. Add mustard and oil. Seal and shake to combine.

Step 5 of 5

Add beans, avocado, parsley and dressing to quinoa. Gently toss together. Halve eggs and serve on top of salad with extra parsley leaves.