Recipes from Candida Diet Foods

Grilled Avocado, Broccoli, Spinach & Quinoa Salad

07/12/2016 07:56


For 4 servings

Prep and cook time: 50 min


Difficulty: Medium


Cannot be frozen




Ingredients:


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




Method:


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.





Posted in Salads By

Candida Diet Foods