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Quinoa Salad

Quinoa is a highly nutritious grain originating from South America and is full of nutrients.  

It cooks in the same way as rice, is gluten free and very light and easy to digest. This dish can be eaten alone or as an addition to other items such as baked tofu. You can always vary the ingredients as you wish adding different items each time such as sweetcorn, grated carrot, feta cheese etc. depending on your preference and taste.




  • 1 mug of quinoa

  • 2-2.5 mugs of water

  • handful of chopped parsley and coriander (you can change the herbs each time as you wish for variety)

  • handful of sunflower and pumpkin seeds - lightly dry roasted in a frying pan until browned

  • splash of tamari soya sauce

  • 1 red pepper, chopped into small pieces

  • small piece of cucumber chopped into small pieces 

  • handful of chopped olives (optional)

  • 1 avocado - chopped into small pieces

  • splash of olive oil

  • salt and pepper to taste





  • Rinse Quinoa, add to pan with water and a pinch of salt, bring to the boil and then let simmer for 15 mins until soft.  If it is still crunchy on tasting add a drop more boiled water until the quinoa is softly cooked. Let Quinoa cool on the side.

  • Dry roast the sunflower and pumpkin seeds together.Once lightly browned take off heat then mix in the  splash of tamari. 

  • In a bowl add quinoa, chopped avocado, seeds, red pepper, cucumber, chopped herbs and olives and mix together with the splash of olive oil, salt and pepper to taste.


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