Serves 4 – 6
200g of quinoa
150g of broad beans
150g of garden peas
A good handful of sugar snaps, thinly sliced
4 radishes cut into chunks
A bunch dill, chopped
A few sprigs of mint, leaves removed
4 spring onions, chopped
50g of toasted sunflower seeds
2 avocados, peeled and chopped into chunks
For the dressing
100ml of olive oil
Juice of 2 limes
A squeeze honey
1 tsp of ground cumin
Salt and pepper
In a pan, boil some water and cook the quinoa according to the packet instructions with salt and pepper. Drain and place in a bowl.
Whisk all the dressing ingredients together and pour over the quinoa and combine.
Boil some water in a little pan and add the peas, simmer for 30 seconds then remove (keeping the water boiling) and refresh in cold water. Add to the quinoa bowl.
Add the broad beans to the boiling water, cook for 3 minutes, remove from the pan and refresh in cold water. Nip the end of each broad bean and squeeze it out of its jacket, add to the quinoa bowl.
Add the sugar snaps, radishes, dill, mint, spring onions, and sunflower seeds, and gently mix everything together.
At this stage, either dish up in a pretty bowl and scatter the avocado over if serving as a side salad. Or separate into breakfast bowls and divide the avocado between them, carefully mix.