Warm quinoa salad with avocado & pancetta

Name: Warm quinoa salad with avocado & pancetta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200 g White, Black & Red Quinoa; 200 g frozen baby broad beans; 77 g pack smoked diced pancetta; ½ orange, scrubbed, zest and juice; 1 lemon, juice; 25 g flat leaf parsley, finely chopped; 140 g red chicory, leaves separated; 400 g black beluga or puy lentils, drained and rinsed; 1 avocado, sliced; ½ cucumber, halved, deseeded and sliced; 2 red chillies, deseeded and thinly sliced, to serve

This vibrant salad is a healthy, tasty meal that’s ideal for sunny weather. Well-balanced and full of flavour, the pancetta brings a welcome salty crunch, alongside the creamy avocado and sharp chicory.

5 out of 5 stars(1) Rate this recipe

HealthyHigh fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

200g White, Black & Red Quinoa
200g frozen baby broad beans
77g pack smoked diced pancetta
½ orange, scrubbed, zest and juice
1 lemon, juice
25g flat leaf parsley, finely chopped
140g red chicory, leaves separated
400g black beluga or puy lentils, drained and rinsed
1 avocado, sliced
½ cucumber, halved, deseeded and sliced
2 red chillies, deseeded and thinly sliced, to serve

Method

Cook the quinoa in a large saucepan of boiling water according to pack instructions, then add the frozen broad beans for the last 5 minutes of cooking.
Meanwhile, fry the pancetta in a small nonstick pan for 5-7 minutes on high, until crisp and golden. Remove from the heat and stir in the orange zest and juice and lemon juice.
Drain the quinoa and beans, then transfer to a large serving platter. Gently tumble with the parsley, chicory leaves and lentils.
Top with the avocado and cucumber. Spoon over the pancetta dressing and scatter with the chillies. Serve warm.