Quinoa Salad

Summery weather means summery food. My body is super quick to change it up when the sun comes out, craving sweet salads and cool juices – and this quinoa salad is one of my favourites!

This salad makes the most of my fridge essentials but usually involves a little twist, be that lemon juice, vinegar, or something acidic I’ve got lying around. Quinoa is a great alternative to grains, being a highly nutritious seed, and can make all the difference for coeliacs and those making free-from recipes too.

Plus, I’ve found when I’m in a pinch for time, I can still whip this one up without too much fuss!

Let me know if you give this a go – I love it, and so has everyone I’ve ever made it for too!


Quinoa salad recipe

Serves 1

1/3 cucumber
1 medium tomato
60g quinoa
Handful of pine nuts
2 tsp tahini
Splash of extra virgin olive oil
Pinch of sea salt
Splash of apple cider vinegar

  1. Boil water, and add to a pan with your quinoa, leaving on a medium heat
  2. Wash and dice your cucumber and tomato as your quinoa simmers
  3. In a small frying pan, add some pine nuts (no oil) and dry fry until they’re golden brown – keep an eye on these, as they burn quickly
  4. Remove your pine nuts from the heat
  5. Once the quinoa has swollen and is showing little white sprouts, also remove from the stove and strain any excess liquid
  6. In a bowl, put your cucumber, tomato, and quinoa together – it’s now time to get fancy!
  7. Spoon on your tahini, add your olive oil, apple cider vinegar, and salt
  8. Mix mix mix mix mix
  9. Sprinkle on your pine nuts and voilà! A delicious quinoa salad.
For an added herbal element, try torn fresh coriander – I love the stuff, but I know some people hate it!

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