Watermelon & spinach super salad

3 of 5-a-day calcium fibre folate gluten free iron quinoa salad spinach summer vegetarian watermelon

N/A

Source

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.