Low-GL Lunch: Avocado and quinoa salad

serves 2

250ml vegetable stock
125g quinoa (or bulgar wheat or couscous)
2 eggs hard boiled
1 avocado
2 tablespoons lemon juice
2 spring onions, trimmed and finely sliced
100g small firm mushrooms (white , brown, or exotic) wiped and sliced
1 medium yellow pepper, cored, deseeded and cut into strips
6 black olives, pitted
freshly ground black pepper
1 tablespoon chopped fresh coriander
olive oil, to drizzle

Heat the stock in a heavy based saucepan, pour in the quinoa and simmer for 20 minutes, until all stock is absorbed.

While the quinoa is cooking, peel and slice the eggs. Peel and slice the avocado ( at the last minute, if possible) and speinkle it with a little of the lemon juice so that it does not go brown.

When the quinoa is cooked, stir in the remaining lemon juice and allow the quinoa to cool a little. Then gently fold in the remaining ingredients, drizzle with olive oil and serve.