Fennel & Corn Quinoa Salad

Accompaniment Food Main Courses Starters Dairy-free Gluten-free Vegan Vegetarian

Ella Mills at Deliciously Ella

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2 Servings

Ingredients

45g quinoa

1 avocado, cut into cubes

1 small fennel, cut into thin strips

1 red pepper, deseeded & sliced into cubes

1 tin sweetcorn, drained (gluten free)

12 broad bean pods, shelled

2 lemons, juiced

1 tbsp dried thyme

Large handful fresh dill, chopped

Large handful pomegranate seeds

Handful pine nuts

Olive oil

To taste salt & pepper

Roasted nuts (optional)

Method

Place the fennel, lemon juice, salt and 2 tbsp olive oil into a bowl and leave in the fridge to marinade
Preheat the oven to 200°C. Spread the sweetcorn and nuts on a baking tray and mix with olive oil and salt. Bake for 5-10 minutes until golden brown
Boil the quinoa in a saucepan filled with 2 cups of boiling water, salt and drizzle of lemon juice for 12-15 minutes until the grains are soft, but not stuck together. Add more water if necessary. Leave to cool
Add the pepper, avocado, sweetcorn and nuts mix to a bowl
Steam the beans for 5 minutes, pop them out of their skin and add them to the bowl mix
Squeeze the rest of the lemon over and add the thyme, dill, more salt, quinoa and fennel and mix together. To finish, add the pomegranate seeds and sprinkle some leftover dill and the roasted nuts over the top