Quinoa Salad

Serves 2

  • 100g uncooked quinoa
  • ½ avocado, chopped
  • Handful of green leaves (lettuce, watercress, spinach etc.)
  • 4 tomatoes, quartered
  • Chunk of cucumber
  • 6 walnuts, chopped
  • 2 dried apricots, chopped
  • Red cabbage, 1 handful chopped
  • Lemon juice
  • 2 tbsp. Olive oil
  • 1 tsp Ground Turmeric
  • 1 tsp balsamic vinegar
  1. Weigh your quinoa using a jug (note where the quinoa comes up to on the side measurement).
  2. Boil the kettle.
  3. Heat 1 tbsp. of olive oil in a saucepan and add the quinoa. Stir until the ‘popping’ noise stops.
  4. Measure out twice the amount of water to quinoa (just over 200ml for 100g of uncooked quinoa). Remove pan from the heat and add the water.
  5. Stir in the turmeric, then lower the heat, put the lid on and leave the pan for 20 mins (do not stir or lift the lid – this is the key to fluffy quinoa)
  6. Meanwhile prepare your salad.
  7. Once the quinoa is cooked, divide between two plates (or keep the remainder in fridge for up to 5 days).
  8. Divide your salad ingredients between the two plates and dress with olive oil, lemon juice and balsamic vinegar.
  9. Serve either cold or warm.

This is a 7 Day Reset recipe from Julie Clark Nutrition

Back to Recipes