Watermelon & spinach super salad
Quinoa, toasted pumpkin seeds, feta and ripe watermelon make a fabulous and filling vegetarian supper that counts as 3 of your 5-a-day
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Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 507
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fat 25g
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saturates 7g
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carbs 48g
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sugars 18g
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fibre 8g
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protein 19g
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salt 0.8g
Ingredients
- 100g quinoa
- 2 tbsp pumpkin seeds
- ½ small watermelon, skin and seeds removed, cut into chunks
- 80g baby spinach
- 1 ripe avocado, peeled and sliced
- ½ small pack mint, finely chopped
- 50g feta, crumbled
- juice 1 lime
- 1 punnet salad cress
Method
Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don’t worry if it catches on the bottom at little. Fork through to separate the grains , then leave to cool.
Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 min or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint and feta. Toss through the quinoa , then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve.