Quinoa and herb salad

Super easy to make and tastes delicious, this salad is a good source of fibre as well as protein and is high in vitamins, especially Vitamin C and A.  

Serves 2


100 g quinoa

Approximately 250 ml water

1 tsp vegetable stock (marigold) to add more flavour

⅓ of a 400 g tin of cooked chickpeas

⅓ of a 400 g tin of cooked black beans

1 red onion, finely chopped

½ red pepper, ½ yellow pepper finely chopped

1 carrot, grated

¼ cucumber, finely chopped

2 tbp chopped parsley

2 tbp chopped coriander (optional)

2 tbsp lemon juice

½ tsp ground paprika

1 tsp Himalayan sea salt

2 tbp extra virgin olive oil

1 tbsp sunflower seeds

Ground black pepper to taste


  • Wash and rinse the quinoa thoroughly (to remove the bitter taste).
  • Place in a pan, cover with the water and stock and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size).
  • Drain and it is now ready for use.
  • Dry fry the sunflower seeds in a pan tossing as they cook to brown all over and set aside.
  • Wash and rinse the beans.
  • In a bowl mix the beans, chickpeas, onion, quinoa, peppers, carrot, cucumber, herbs, parsley and spices. Add enough olive oil and lemon juice to taste and season with salt and pepper.
  • To serve, spoon into salad bowls and enjoy.

* Keep in the fridge and use within 4-5 days.