Roasted Broccolini and Quinoa with Chilli Smashed Avocado

Steps

1. Preheat 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). 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.
2. 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.
3. 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.
4. When quinoa has finished steaming, fluff up grains with a fork and add to bowl with dressing ingredients. Mix to combine.
5. Dice avocado 1cm and add to a small bowl with second measure of chilli and lemon juice. Season with salt and pepper and use a fork to lightly crush and combine.
6. To serve, divide quinoa between plates and top with roasted broccolini and almonds. Dollop over chilli smashed avocado.