This bowl of good-for-you foods is perfect for an energy-boosting light lunch or sharing snack, with chunks of South African Packham or William Pears and Pink Lady Apples, with cooked quinoa, avocado, chunks of Red Leicester cheese and a few whole almonds.
Preparation: 10 minutes
Cooking: 15 minutes
100g red and white quinoa (or just use white)
Pinch of salt
1 South African Pink Lady apple, cored and sliced
1 South African Packham or William pear, cored and sliced
1 ripe avocado, peeled, pitted and sliced
100g Red Leicester cheese, cut into chunks
60g whole almonds
A few pomegranate seeds
|Nutritional values||Per serving||Per 100g|
|of which saturates||7.5g||3.2g|
|of which sugars||13.2g||5.6g|
- Rinse the quinoa, put it into a saucepan and cover with double the volume of cold water. Add a pinch of salt and cook gently for 10-15 minutes until tender. Drain in a sieve or colander and rinse with cold water to cool quickly.
- Share the quinoa between 2 serving bowls and arrange the apple, pear and avocado slices on top with the cheese and almonds.
- Sprinkle with pomegranate seeds, then serve.
Cook’s tip: Try Cheddar or Double Gloucester cheese instead of Red Leicester, and add a few seedless grapes if you like.