Updated: Sep 29
Quinoa salad! It’s not the prettiest picture, sorry….but this salad is full of flavour and has a great mix of different textures too.
This plant-based, wholefood salad keeps well so you can take one portion to work with you if you eat for dinner. Or have it over 2 days for lunch or a light dinner.
250g cooked quinoa (if you are pushed for time, use a pre-cooked packet of quinoa)
4 large sun dried tomatoes, chopped
6 artichoke hearts, chopped (I use a artichokes in a jar)
8 to 10 olives, chopped
1 stick of celery, chopped
Small handful of pistachio nuts (or other nut of your choice)
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp olive oil
Juice of half a lemon
2 tbsp vegan pesto
2 tbsp chopped parsley
2 tbsp sultanas, Goji berries or raisins (soak first for 10 minutes in warm water)
To serve: ½ avocado, sliced & salad leaves or sprouts (such as alfalfa, or broccoli)
Once cooked, add the cooked quinoa to a bowl. If you are using a packet of quinoa warm through according to the packet instructions.
Before the quinoa cools, add the olive oil, lemon juice, pesto and chopped parsley. Stir to combine.
Next add the sun dried tomatoes, artichokes, olives, celery, nuts, sunflower seeds, pumpkin seeds and sultanas/raisins or Goji berries. Give it a good stir to combine well.
Serve topped with the avocado and some salad leaves or sprouts.
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