How to make quinoa with sauteed leeks, peas and avocado

A summertime salad balancing soft sautéed leeks and crunchy seeds

Quinoa with sauteed leeks, peas and avocado

Preparation time: 40 minutes
Cooking time: 15-20 minutes
Serves 4-6

300g quinoa
​400ml cold water
3 leeks, sliced thinly
​250g frozen petit pois 
2 avocados, cubed
2 tbsp coconut (odourless) or olive oil 
60g pumpkin seeds
sea salt and white pepper 
garlic granules

For the dressing

60ml olive oil
​60ml apple juice
2 tsp honey mustard
2 tsp agave nectar
2 tbsp sushi seasoning vinegar
sesame seeds, toasted
1 handful fresh coriander, chopped
1 handful fresh mint leaves, chopped

Rinse the uncooked quinoa through a sieve with cold water, for 2 minutes, then drain well. Place the quinoa in a medium saucepan with 400ml cold water, bring to boil, cover and simmer on a low heat for 15 minutes.

Remove from heat, carefully fluff with a fork, cover and stand for 5 minutes, then spread onto a large flat platter to cool. In a large non-stick frying pan, heat the oil and sauté the sliced leeks until translucent and soft. Season with sea salt, white pepper and garlic granules.

Add the frozen peas to the sautéed leeks and continue to cook for 5 minutes, then remove from heat to cool. Add the sautéed leeks and pumpkin seeds to the cooked quinoa.

In a measuring jug, mix together the olive oil, apple juice, honey mustard, agave nectar and sushi seasoning vinegar, and season with sea salt and black pepper. Add the chopped mint, coriander and toasted sesame seeds. When the salad is completely cooled, add the cubed chunks of avocado, mix through the salad then pour over the dressing.

Lisa’s tip: Picnic season is here. This quinoa salad is perfect for such an occasion, or really any summer night – it’s light but satisfying, packed with plant-based protein and packs well for dining al fresco.

Recipe extracted from My Relationship with Food by Lisa Roukin