Quinoa, toasted pumpkin seeds, feta and ripe watermelon make a fabulous and filling vegetarian supper that counts as 3 of your 5-a-day
Prep:10 mins
Serves 2
100g quinoa2 tbsp pumpkin seeds½ small watermelon, skin and seeds removed, cut into chunks80g baby spinach1 ripe avocado, peeled and sliced½ small pack mint, finely chopped50g feta, crumbledjuice 1 lime1 punnet salad cress
STEP 1Rinse 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.STEP 2Meanwhile, 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.
