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Step 4: Slowly add milk while stirring until the dip reaches the desired consistency

100 g / cup quinoa* 250 g / 8 oz broccoli ( medium) 100 g / 3 oz asparagus 1 medium courgette / zucchini 65 g / cup frozen peas or petit pois 100 g / 3 oz mixed salad leaves 75 g / cup almonds 1 small avocado, sliced green part of 2 spring onions / scallions, sliced thinly DRESSING (makes double) 80 ml / 1/3 cup olive oil flesh and zest half a lemon 15 g / oz basil, mint or both 1 garlic clove salt and pepper, to taste Rinse quinoa well and place it in a small pot that you have a glass lid for