The hardest thing about this salad is the pronunciation of the word ‘quinoa’. But then you involve the world ‘keen’ in the title, and suddenly it’s all gravy. (S/O to my spirit animal Lisa Maffia).

This salad takes 15 minutes to put together and is absolutely perfect for the warmer months. What’s more, you could pop it in a tupperware and have it for lunch at the office or school.

Ingredients:
100g of quinoa
200ml of water
50g of sugarsnap peas
half a cucumber
cherry tomatoes
1 ripe pear (fruit of choice)
2 spring onions
1 ripe avocado
30 grams of pumpkin seeds
salt, pepper
Dressing:
1.5 tbsp of olive oil
1 tsp french mustard
juice of half a lemon
Method:
  1. Rinse and drain the quinoa and then place in a saucepan and cover with cold water. Bring to the boil and then turn down the heat to a simmer for 12 minutes.
  2. Grab a big bowl. Slice the sugar snap peas, peel and chop the cucumber, half the  tomatoes, peel and chop the pear, finely slice the onions and slice and chop the avocado.
  3. Place all the veg and fruit into the bowl and season with salt and pepper
  4. At this point, the quinoa should be ready, remove from the heat and leave to one side to cool
  5. In a jar or cup, mix the dressing ingredients together
  6. Place the pumpkin seeds in a frying pan on a high heat until they start to pop #PumpkinParty, then remove from heat
  7. Add the quinoa to the bowl, drizzle over the dressing and mix with most of the pumpkin seeds
  8. Serve with a final scattering of pumpkin seeds and a grinding of pepper

You can make this along with me via the corresponsing video on my YouTube channel and then take a pic and tag me on Instagram! Big love, Venetia x

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