Quinoa Salad


Serves 2

  • 1punnet Cherry tomatoes

  • 1cup Cooked quinoa

  • 1Carrot

  • 1Avocado

  • ½Beetroot, grated

  • 1handful Baby peas

  • 1handful Basil

  • Pinch healthy salt (Celtic, Himalayan etc.)

  • Pinch Black pepper

  • A dressing of olive oil with lemon juice – mix to suit your taste



  1. Firstly, cook the quinoa.

  2. Grate carrot and beetroot into a bowl. Once grated, press with some kitchen roll/towel to get rid of some of the excess moisture.

  3. While you’re grating, have the baby peas steaming gently for a few minutes to cook through and then put aside.

  4. Slice or dice your avocado as you like and then mix all of this into a large bowl with the herbs (which you can roughly chop or rip) and set it all aside.

  5. Now, you’re going to be grilling the tomatoes so chop them in half, drizzle with olive oil and place under the grill for about 5 minutes until they start to just blacken and are warmed.

  6. With the tomatoes done you can mix it all up into a big bowl and dress with the olive oil and lemon juice.

  7. You can add goat or sheep fetta for added protein. I also add pickled artichokes and when I don’t have time to cook tomatoes I add sundried tomato.

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