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Quinoa with Sautéed Leeks, Peas & Avocado

A summertime salad balancing soft sautéed leeks and crunchy seeds.
Prep Time40 mins
Cook Time20 mins
Servings: 4
Author: Lisa Roukin


  • 300 g quinoa
  • 400 ml cold water
  • 3 leeks (sliced thinly)
  • 250 g petit pois (frozen peas)
  • 2 avocados (cubed)
  • 2 tbsp coconut (odorless or olive oil)
  • 60 g pumpkin seeds
  • sea salt and white pepper
  • garlic granules


  • 60 ml olive oil
  • 60 ml apple juice
  • 2 tsp honey mustard
  • 2 tsp agave nectar
  • 2 tbsp sushi seasoning vinegar
  • sesame seeds (toasted)
  • 1 handful fresh coriander (chopped)
  • 1 handful fresh mint leaves (chopped)


  • Rinse the uncooked quinoa through a sieve with cold water, for 2 minutes, then drain well.
  • Place the quinoa in a medium saucepan with 400ml cold water, bring to boil, cover and simmer on a low heat for 15 minutes.
  • Remove from heat, carefully fluff with a fork, cover and stand for 5 minutes, then spread onto a large flat platter to cool.
  • In a large non-stick frying pan, add the oil, sauté the sliced leeks until translucent and soft, season with sea salt, white pepper and garlic granules.
  • Add the frozen peas to the sautéed leeks and continue to cook for 5 minutes, then remove from heat to cool.
  • Add sautéed leeks to the cooked quinoa, add the pumpkin seeds.
  • In a measuring jug, add the olive oil, apple juice, honey mustard, agave nectar, sushi seasoning vinegar, season with sea salt and black pepper.
  • Add the chopped mint, coriander and toasted sesame seeds.
  • When the salad is completely cooled, add the cubed chunks of avocado, mix through the salad then pour over the dressing.