Step 1Cook the quinoa for 8 minutes until fluffy.
Step 2Slice and blanch the runner beans.
Step 3Prepare and slice the avocado.
Step 4Dice the red onion and slice the cherry tomatoes.
Step 5Wash the spring onions and leaves.
Step 6Arrange the salad items as per photo using the coked quinoa, vegetables and salad then dress with the honey and mustard dressing.
Step 7Garnish with slices of jalapeños.
- 40 ml Country Range Honey and Mustard Dressing
- 20 g quinoa
- 25 g black beans, cooked
- 3 spring onions
- 2 tender stem broccoli
- ½ avocado
- 20 g runner beans
- ½ red onion
- 10 g mixed leaf salad
- 10 g
- 1 Country Range Jalapeños
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