Quinoa salad


colourful Quinoa salad

Quinoa salad

Did you know that a colourful plate is a healthy plate? So, for your next lunch how about making this delicious and nutritious quinoa salad? It’s a rainbow of colours that will give you an energy boost on these beautiful sunny days.
Course Salad
Servings 4 people


Quinoa Salad

  • 100 g quinoa
  • 250 ml water or vegetable stock
  • 1 medium cooked beetroot cubed or grated
  • 1 large carrot grated
  • 100 g peas fresh or frozen, cooked
  • 100 g sweetcorn cooked
  • 25 g flaked almonds
  • 25 g pumpkin seeds
  • 1 avocado diced
  • 1 small handful each of chives and parsley

Mint and Lime Dressing

  • 1 tbsp (15ml) cider vinegar
  • 1 lime zest and juice
  • 2 tbsp (30ml) oilive oil
  • 1 tbsp (15 ml) chopped mint
  • 1 tbsp (15 ml) honey
  • 1 tsp Dijon mustard
  • Black pepper to taste


  • Simmer the quinoa in the water or stock until soft and the fluid has been absorbed (about 15 minutes).
  • Toast the almonds and pumpkin seeds in a panover a low heat, stirring until golden brown.
  • Mix together quinoa, vegetables, herbs, nuts and seeds.
  • Gently add the avocado.
  • Mix or blend the dressing ingredients together and mix the salad and serve.


Top Tips:
  • The salad can be made in advance and kept in
    the fridge, but leave the herbs and avocado out
    and add just before serving.
  • Tinned peas and sweetcorn can be used for ease.
  • The dressing can be made in advance and will keep for up to 3 days.
  • Now, feast your eyes on this salad whilst you eat it!
Keyword Avocado, quinoa, salad

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