Quinoa is a fantastic source of protein and contains all the essential amino acids. Quinoa also supports the kidneys. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. It is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. It is gluten-free and easy to digest.
Place the quinoa in a sauce pan with plenty of water, bring to the boil and simmer for 9 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.
Put the broad beans into a pan of boiling water, bring back to boil and immediately drain in a colander. Refresh until cold water and leave to dry. Then gently press each bean with your fingers to remove the skins, discard these.
Take the lemons and use a small sharp knife to slice off the top and tail. Stand each one on a chopping board and cut down the sides, following the natural curve, to remove the skin and white pith. Over a large mixing bowl, but in between the membranes to release the individual segments into the bowl. Squeeze the juice from the membrane into the bowl with the segments.
Peel and stone the avocados. Slice thinly, then add to the bowl and toss to cover in the lemon juice. Once the quinoa is dry, transfer it to the bowl. Add the broad beans, garlic, radishes, cumin, olive oil and chili flakes and some salt and pepper. Toss very gently, without breaking the avocado. Taste and add more salt and pepper, if you wish. Plate and garnish with watercress.
Avocado, Quinoa & Edamame Salad
Amount Per Serving
Calories 517Calories from Fat 387
% Daily Value*
Total Fat 43g66%
Saturated Fat 6g30%
Trans Fat 0.001g
Polyunsaturated Fat 8g
Monounsaturated Fat 25g
Total Carbohydrates 29g10%
Dietary Fiber 11g44%
* Percent Daily Values are based on a 2000 calorie diet.