Quinoa Salad with Broad Bean, Avocado and Pancetta

Our flavourful and satisfying quinoa salad recipe is packed with nutrients and an abundance of fresh seasonal ingredients. It's easy to make, wholesome filling and super tasty - the perfect protein-packed lunch idea. You can easily make it vegan by omitting the pancetta or replacing it with sliced cucumber for a nutritionally complete meal.

Serves: 4

Prepare: 10 minutes

Cook: 20 minutes

Ingredients:

• 200g white, black and red quinoa
• 200g baby broad beans
• 100g smoked diced pancetta
• 150g red chicory, leaves separated
• 2 tbsp flat parsley, finely chopped
• 1 avocado sliced
• 2 tbsp olive oil
• chilli flakes (optional)
• ½ lemon, juice

1. Cook the quinoa in a large pan of boiling water according to pack instructions, adding the broad beans for the last 4 minutes of cooking.

2. Meanwhile, fry the pancetta in a small non-stick pan for 5-7 minutes on a medium-high heat, until it is crisp and golden. Remove from heat and set aside.

3. When ready to serve arrange the chicory leaves on a large serving platter. Drain the quinoa and beans, then gentle tumble with the parsley. Adjust the seasoning with salt and pepper, add the olive oil and lemon juice. Spoon it over the chicory leaves, then top with the sliced avocado and pancetta. Scatter over some chilli flakes, if liked and serve warm.

In the know: Unusually for a plant protein, quinoa contains all nine essential amino acids that your body needs and cannot produce on its own, so it is classified as a complete protein.