Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|9 oz (250 g) Fairtrade quinoa||2 sticks celery, finely sliced|
|2 tsp Fairtrade dried oregano||2 large Fairtrade oranges|
|1 1/2 oz (40 g) sunflower seeds, toasted||2 bunches watercress, rinsed and dried|
|2 medium-sized Fairtrade avocados, peeled, stone removed, and sliced into2 cm ( 3/4 in) dice||2 tbsp olive oil|
|Half a small red onion, finely sliced|
Place the quinoa and oregano into a non-stick pan and cover with 500ml (1 pint) boiling water. Bring to the boil and immediately turn down the heat to its lowest setting. Meanwhile, preheat the grill and spread the sunflower seeds on to a grill pan. Gently toast the seeds until they turn golden brown but keep an eye on them so they don’t burn. When they are finished set them aside.
When all the liquid in the quinoa has been absorbed (after 15–20 minutes), turn off the heat and leave the quinoa to cool in the pan.
Place the diced avocado in a salad bowl with the red onion and celery.
Peel and segment the oranges, reserving any escaped juice in another bowl, and add the orange segments to the avocado mixture.
Discard any large stalks of watercress, keeping the leaves. Add all the leaves and smaller stalks to the other fresh ingredients.
Add the olive oil to the reserved orange juice and whisk to make the dressing. Pour this over the salad ingredients. Top with the toasted sunflower seeds and toss well.
Stir the quinoa to separate the grains, and combine it with the rest of the salad ingredients. Divide the mixture between four serving dishes.
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