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Close up of a warm quinoa salad in a white bowl, finished with a green dressing, toasted seeds and herbs

Green Quinoa Salad

Naturopath Lauren Glucina
A simple, protein rich meal filled with zucchini, avocado and fresh micro greens. Recipe serves 3 (2 people with leftovers). 
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad, Sides
Cuisine Dairy-free, Gluten free, Vegan
Servings 3
Calories 367 kcal

Ingredients
  

  • 1 cup quinoa
  • Half an avocado
  • Handful of coriander
  • 4 tablespoons extra virgin olive oil
  • One zucchini grated
  • Large handful of fresh herbs: mint parsley, oregano
  • One stalk of celery finely chopped
  • ¼ cup sunflower seeds
  • ¼ cup pine nuts
  • Micro greens
  • Sea salt and freshly ground black pepper

Instructions
 

  • Pop the quinoa in a sieve and rinse well, then add to 2 cups of cold water in a pot, bring to the boil, reduce to a simmer, and cook for 15 to 20 minutes.
  • In a hand held stick blender, blitz the avocado, coriander, olive oil and salt to make a green sauce.
  • Fold this through the cooked quinoa with the zucchini, fresh herbs and celery.
  • Gently toast the sunflower seeds and pine nuts, then sprinkle over the quinoa salad.
  • Top with freshly picked micro greens and fresh herbs, season with sea salt and freshly cracked black pepper.

Nutrition

Calories: 367kcal
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