Roasted Broccolini and Quinoa with Chilli Smashed Avocado

Steps

1. oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium (if using).
2. Rinse quinoa in a fine sieve under cold running water then drain. Cook quinoa in pot of boiling water for about 18 minutes, until tender. Drain and return to pot, cover with a tight-fitting lid and leave to steam for about 5 minutes, until tender with a slight bite.
3. Toss broccolini on prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 8 minutes, until tender and starting to caramelise. Sprinkle almonds onto tray with broccolini and roast a further 2 minutes, until almonds are golden (check regularly to avoid burning).
4. While quinoa and broccolini are cooking, make the dressing. Very finely chop (or grate) shallot, until you have 2 tablespoons worth; remove seeds from chilli and finely dice; cut tomatoes in half. Add all to a large bowl with all remaining quinoa dressing ingredients. Season and mix to combine.
5. When quinoa has finished steaming, fluff up grains with a fork, add to bowl with dressing ingredients and mix to combine.
6. Dice avocado 1cm and add to small bowl with second measure of chilli and lemon juice. Season with salt and pepper and use a fork to lightly crush and combine.
7. Divide quinoa between plates. Top with roasted broccolini and almonds and spoon over chilli smashed avocado.