Quinoa and avocado salad with peanut pesto - delicious. magazine

Name: Quinoa and avocado salad with peanut pesto - delicious. magazine
Ingredients: ½ red cabbage, thick core removed, then finely sliced; Grated zest 2 limes, juice 4 limes; 20g fresh coriander; 10g fresh mint; 2 tbsp tamari soy sauce; 50g unsalted peanuts; 2.5cm fresh ginger, grated; 1 garlic clove, crushed; 2 tbsp toasted sesame oil; 2 tbsp groundnut oil; 250g pouch cooked quinoa, microwaved or heated according to the pack instructions (check it’s gluten-free if need be); 200g edamame beans, defrosted if frozen; ½-1 red chilli, chopped (to taste); 60g baby leaf spinach; 4 spring onions, chopped; 1 ripe avocado, chopped or sliced

www.deliciousmagazine.co.uk

This vibrant vegan salad makes an exciting take-to-work lunch or colourful side dish, made from crunchy red cabbage, nutty quinoa and creamy avocado.

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Ingredients

½ red cabbage, thick core removed, then finely sliced
Grated zest 2 limes, juice 4 limes
20g fresh coriander
10g fresh mint
2 tbsp tamari soy sauce
50g unsalted peanuts
2.5cm fresh ginger, grated
1 garlic clove, crushed
2 tbsp toasted sesame oil
2 tbsp groundnut oil
250g pouch cooked quinoa, microwaved or heated according to the pack instructions (check it’s gluten-free if need be)
200g edamame beans, defrosted if frozen
½-1 red chilli, chopped (to taste)
60g baby leaf spinach
4 spring onions, chopped
1 ripe avocado, chopped or sliced