- Rinse the quinoa. 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 a little. Fork through to separate the grains, then leave to cool.
- Meanwhile, 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 with the watermelon, kale, avocado, mint, cucumber and feta. Toss through the quinoa, then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve.
Cooking time: 15 minutes
4tbsp Pumpkin Seeds
160g Watermelon or Diced Apple
160g Chopped Kale
2 Ripe Avocados (peeled and sliced)
½ Finely Chopped Small Pack Mint
½ Diced Cucumber
Juice of 1 Lime
1 Punnet Salad Cress
Nicci Gurr from Home Gurr’own talks us through a day of recipes to ensure you and your family munch your way through your fruit and veg quota...
- words: Nicci Gurr
- pictures: David Merewether
- styling: Lucy Fleming
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