This is my absolute favourite salad at the moment! It's so tasty, refreshing and lovely and filling, and always keeps me going until dinner time. It's got so much goodness in it and gives you a really nice mix of nutritious veggies while also leaving you completely satisfied thanks to the protein-rich quinoa. When I first changed my lifestyle, I was a little overwhelmed by all these 'superfoods', it was like a foreign language (and it took me about six months to find out how to even pronounce quinoa - it's like keen-wah, if you were also wondering!), so it's taken me a while to figure them out. I'd just say, don't be put off by them, quinoa is wonderful you just need to know what to do with it because I won't lie, it doesn't taste great on its own. This recipe can also be served without the quinoa though, if you're looking for something a little lighter or to serve as a side. I hope you enjoy it!
You will need (serves 2):
1/2 cup quinoa (and some dried coriander, paprika and pepper to season)
40g rocket (about three handfuls)
1/4 of a cucumber
8 cherry tomatoes
a handful of toasted pine nuts
the juice of one lemon
2 tablespoons olive oil
- Start off by cooking the quinoa - rinse the it thoroughly in cold water then add to a pot over a low heat with one and a half cups of water. Simmer for about 20 minutes, stirring regularly. Once all the water has been absorbed and the quinoa has gone clear remove from heat and season with coriander, paprika and pepper (just a dash of each is enough). Leave to the side to cool.
- Roughly chop the spinach and rocket and chop up the cucumber into quartered slices and the tomatoes in half.
- Add the quinoa and all the salad into a large bowl and then add in the olive oil and lemon juice. Give everything a good stir.
- Top with chopped avocado and a sprinkle of pine nuts.
Tip - if you're making this salad in advance to take for lunch then pop the chopped avocado in with the salad before you mix in the olive oil and lemon dressing - this just means the avocado will also be coated in lemon juice, preserving it for the next day.