I've cut back a little bit on eating meat lately, which means I've had to look for other sources of protein. Quinoa is a great source of protein for vegetarians and vegans and whether you buy it ready-cooked or boil it yourself it makes a handy salad.
I've used Quinola Mothergrain red and pearl quinoa for this recipe, having been sent a packet to try out. It gives a gorgeous nuttiness to the salad and the griddled sweet potato and chopped avocado ups your fruit and veg intake. The whole thing is then seasoned and spritzed with lime juice and scattered with fresh coriander.
Sweet Potato, Avocado and Lime Quinoa Salad
Serves 1, generously
100g ready to eat pearl and red quinoa (I used Quinola Mothergrain) (or 100g quinoa you've cooked yourself and cooled)
1 tbsp olive oil
1 small sweet potato, peeled and sliced into 1cm thick slices
half an avocado, peeled, stoned and then diced into small chunks
juice of 1 lime
small handful coriander leaves
salt and pepper
Tip the quinoa onto a serving plate. Heat the oil in the griddle pan and set on a medium heat. Griddle the sweet potato slices until cooked through - about 3-4 minutes per side.
Dice the avocado and squeeze fresh lime juice over along with a pinch of salt. Toss this into the quinoa. When the sweet potato is ready, lay the slices on top of the quinoa and scatter over the coriander leaves. Add salt and pepper to taste, and spritz with a little more lime juice before eating.