Penny Brohn UK

Help change life with cancer. For good

Quinoa salad

Quinoa saladDid 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 light that will give you an energy boost on these beautiful summer days.

Quinoa Salad (Serves 4)

  • 100g quinoa

  • 250ml water or vegetable stock

  • 1 medium cooked beetroot, cubed or grated

  • 1 large carrot, grated

  • 100g peas, fresh or frozen, cooked

  • 100g sweetcorn, cooked

  • 25g flaked almonds

  • 25g 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) olive oil

  • 1 tbsp (15 ml) chopped mint

  • 1 tbsp (15 ml) honey

  • 1 tsp Dijon mustard

  • Black pepper, to taste

Mix or blend together.


  • 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 pan

    over a low heat, stirring until golden brown.

  • Mix together quinoa, vegetables, herbs, nuts and


  • Gently add the avocado.

  • Add the dressing and mix into 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 :-)

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