Quinoa Salad with Blood Orange, Red Cabbage and Avocado

Rinse quinoa and cook according to package directions. Allow to cool.

In the meantime, remove the outer leaves of the red cabbage and cut the rest into fine strips. Peel and slice the blood orange. Drain the chickpeas.

For the dressing, mix all the ingredients well (it is best to shake them properly in a well-sealed container).

When the quinoa has cooled, divide it among the glasses. Top with red cabbage and chickpeas. Tuck an orange slice in around the rim.

Cut avocados in half, remove the pit and carefully scoop the flesh from the skin. Cut into strips and divide among the glasses. Add some cress and another orange slice on top.

Either pour the dressing over salad immediately or take separately and pour over just before eating.

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