Roasted Broccolini and Quinoa with Chilli Smashed Avocado

Steps

1. Cook quinoa Preheat oven to 220°C. Bring a small pot of salted water to the boil. Preheat BBQ grill to medium (if using). Rinse quinoa in a 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 lid and steam for about 5 minutes, until tender with a slight bite.
2. Cook broccolini Toss broccolini on a lined oven tray with a drizzle of oil. Season 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). Alternatively, cook broccoli on BBQ grill.
3. Make dressing In a large bowl, whisk together first measure of lemon juice and mustard with a drizzle of olive oil and vinegar. Very finely chop shallot until you have 2 tablespoons worth; remove seeds from chilli and finely dice both measures; cut tomatoes in half. Add remaining dressing ingredients to bowl, season and toss to combine.
4. Finish salad and prep avocado When quinoa has finished steaming, fluff up grains with a fork, add to bowl with dressing ingredients and mix to combine. Dice avocado 1cm and add to small bowl with second measures of chilli and lemon juice. Season and use a fork to lightly crush and combine.
5. Serve quinoa topped with broccolini and almonds and spoon over avocado.