I think we now all know that I like recipes that are simple to throw together, taste great and are full of health boosting nutrients. This summer quinoa salad does not disappoint!
The main ingredient is quinoa – pronounced ‘keen-wah’, quinoa is a great carbohydrate options as it’s one of the few plant sources that is a complete protein, that means that it contains all the essential amino acids that are key to good health. Quinoa is also wheat and gluten free so it’s perfect for those with intolerances.
Allergens – The recipe contains feta which can be omitted for a vegan diet or for those sensitive to diary. It also contains pistachios which can be replaced with pumpkin seeds for nut allergies.
Summer Quinoa Salad
1 cup quinoa
100g feta, cubed
100g watermelon, cubed
1/2 punnet cress
10 mint leaves, roughly chopped
5 spring onions, sliced
1 avocado, cubed
Juice of a lemon
Handful pistachios (optional but total worth it)
- Rinse the quinoa thoroughly and put in a pan with 1.5 cups of cold water, bring to the boil then put the lid on, turn down to low and cook for approx 15 minutes. Set aside to cool
- Prepare the feta, watermelon, spring onions and avocado then stir through the quinoa
- Add the cress, mint leaves and lemon juice and stir to combine fully – the lemon juice will help to preserve the avocado
- Serve the salad, season with salt and pepper and sprinkle over some pistachios