Quinoa, Avocado, Radish and Pickled Lemon Salad

Step 1

In a small pan place the sugar, water, vinegar, and bay leaves. Bring to the boil and reduce slightly. Peel the lemon rind with a vegetable peeler then finely slice. Add to the warm pickle mix and leave to cool.

Step 2

Sprinkle quinoa into a medium sized pot of boiling water. Cook for 7-10 minutes until just tender and the germ is visible, drain well.

Step 3

Wash and randomly chop the radish. Peel and dice the avocado. Mix all ingredients baring the herbs well whist mixing.

Step 4

Strain the pickled lemons and add. Season and dress with a good olive oil.

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• 1 cup quinoa

• 10 radishes

• 4 avocados

• 1 cup flat-leaf parsley leaves

• 1 cup mint leaves

• 1/2 cup white vinegar

• 1/4 cup water

• 1/4 cup sugar

• 2 bay leaves

• 2 lemons