QUINOA, BEETROOT AND AVOCADO SALAD

- Wash the quinoa thoroughly under a tap in a sieve before putting it in a saucepan with roughly double the quantity of water to quinoa

- Bring it to the boil, then turn down the heat and leave it to simmer gently for 12-15 minutes; at this point most of the water should have been absorbed, so turn off the heat and leave it to steam for 5 minutes with the lid on; taste the grains to check they are cooked

- While the quinoa is cooking, slice the beetroots into small wedges; do the same with the avocado, crumble or slice the goat’s cheese

- When the quinoa is no longer piping hot, stir through three-quarters of the beetroot, goat’s cheese, pomegranate seeds, olive oil and lemon juice; serve the salad in a dish and sprinkle over the remaining ingredients; add the avocado just before serving so it doesn’t heat up too much and go soft