Ingredients

• quinoa (uncooked) - 2 oz. (60g)
• grapefruit - 1
• avocado - ½
• sweet corn - ½ cup (90g) (drained)
• mint sprigs - 2 (leaves only
• chopped) -
• pistachio kernels - ¼ cup (25g)
• olive oil - 1 tbsp.
• bean sprouts - ½ cup (50g)
• lambs lettuce - 2 handfuls

Preparation Instructions

1. Cook the quinoa according to instructions on packaging, and then cool slightly. In the meantime, peel the grapefruit and using a sharp knife cut out the segments, collecting the juice in a bowl.

2. Cut the avocado in half, remove the pit and scoop out the flesh, then cut into strips and lay in the grapefruit juice.

3. In a bowl, mix together the cooked quinoa, sweet corn, mint, olive oil and bean sprouts. Season with salt and pepper.

4. Place a handful of lettuce on a serving dish and spoon the quinoa on top. Divide the avocado and grapefruit segments on top.

5. Serve drizzled with the grapefruit juice and top with pistachio nuts.