A vibrant and herby quinoa salad that's packed with fresh ingredients that makes a delicious light meal or side dish. It's perfect for vegans and helps you keep fuller for longer.
Put the quinoa in a saucepan and cover with water, stir and bring to the boil over a medium-high heat. Turn the heat down to a simmer, cover the pan with a lid and cook for 15 minutes until tender. Drain and leave to one side.
Meanwhile, put the almonds in a large, dry frying pan and toast over a medium heat for 5 minutes, turning once, until slightly golden. Remove from the pan and leave to cool.
Squeeze a little of the lemon juice over the avocado to stop it turning brown, then put the rest of the juice, along with the remaining dressing ingredients, in a bowl, season, then whisk until combined. Set aside.
Put the rocket in a large serving bowl with the spring onions, courgette, herbs, avocado and cooked quinoa. Pour on the dressing and combine gently. Scatter with the almonds before serving.
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