Directions

1. Cook the quinoa according to instructions on the packaging

2. Preheat the oven to 430°F (220°C). Prepare a large baking tray lined with baking paper.

3. Place the broccoli, zucchini and asparagus on the tray and drizzle with olive oil. Place into the hot oven and roast for around 8 minutes, then remove from the oven and take the asparagus off the tray. Now return the tray to the oven and continue cooking for a further 7-10 minutes, until the broccoli and zucchini are cooked through and tender.

4. Heat a dry skillet over a medium heat and toast the almonds for a few minutes until golden and slightly plump. Sprinkle with sea salt and allow to cool down before chopping.

5. Place all the dressing ingredients into a blender and blend until smooth. Taste and adjust seasoning as necessary.

6. To serve, place the quinoa, roasted vegetables, green peas, toasted almonds, salad leaves, sliced avocado and green onions into a large bowl, drizzle over the dressing and gently toss until combined.

7. Serve immediately or store in the refrigerator for later.

Note: If storing in the refrigerator, store the salad and dressing separately and then combine just before serving. This will keep the flavors fresh and stop the salad from wilting.