• 100g quinoa
  • 2 tbsp pumpkin seeds
  • ½ small watermelon , skin and seeds removed, cut into chunks
  • 80g baby spinach
  • 1 ripe avocado , peeled and sliced
  • ½ small pack mint , finely chopped
  • 50g feta , crumbled
  • juice 1 lime
  • 1 punnet salad cress
Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don’t worry if it catches on the bottom at little. Fork through to separate the grains , then leave to cool.
Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 min or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint and feta. Toss through the quinoa , then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve.
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