For 4 servings

Prep and cook time: 50 min

Difficulty: Medium

Cannot be frozen


2 tbsp olive oil, plus extra for grilling

185 g | 6 1/2 oz | 1 cup mixed quinoa, red and white, rinsed and drained

500 ml | 18 fl oz | 2 cups water

300 g | 11 oz | 2 1/2 cups tenderstem broccoli, trimmed

2 large avocados, pitted, peeled, and sliced

150 g | 5 oz | 5 cups baby spinach leaves, washed

1/2 lemon, juiced

2 tbsp coconut aminos

sea salt

freshly ground black pepper


1 Heat 2 tbsp olive oil in a heavy-based saucepan set over a medium heat.

2 Add the quinoa and toast in the hot oil for 2-3 minutes, stirring frequently. Cover with the water, bring to the boil, and cover with a lid.

3 Cook over a low heat until the quinoa has absorbed the water and is tender to the bite, about 15-20 minutes.

4 Remove from the heat and set aside to cool, still covered, for 10 minutes. In the meantime, blanch the broccoli in a large saucepan of salted, boiling water for 1 minute. Drain and refresh in a bowl of cold water.

5 Preheat the grill to hot. Drain the broccoli and pat dry with kitchen paper. Brush the broccoli and avocado slices with olive oil before seasoning with some salt and pepper.

6 Brush a grilling tray with some olive oil. Arrange the broccoli and avocado on the tray, spaced apart.

7 Grill for 3-4 minutes, turning once, until lightly charred. Remove from the grill.

8 Fluff the quinoa with a fork. Toss in a large mixing bowl with the spinach leaves, lemon juice, coconut aminos, and some salt and pepper.

9 Divide between serving bowls, topping with the grilled broccoli and avocado before serving.