Zingy Quinoa Salad

  • Servings: 2 or 3

I usually prepare this salad when I have some leftover of cooked quinoa. I combine it with whatever herbs and crudités (raw vegetables) I have in my pantry. It’s really versatile! Most of all, it’s healthy and piquant!

NB: you can do it in advance and keep it in the refrigerator until ready to eat!


  • Approximately one cup of cooked quinoa
  • 2 medium tomatoes and 2 garlic cloves, crushed in the blender
  • 2 spring onions, finely chopped
  • Handful of parsley, finely chopped
  • Handful of rocket, finely chopped
  • Handful of fresh mint, finely chopped
  • 2 or 3 radishes, cut into small pieces
  • 1 baby cucumber, diced into small cubes
  • 1 small capsicum (any colour), diced into small cubes
  • Drizzle of olive oil
  • Lemon juice, to taste
  • Salt & black pepper, to taste
  • Pinch of chili powder ( optional)


Step 1

After having blended the tomatoes and the garlic into a smooth mixture, add it to the quinoa together with the chopped crudités and all the other ingredients. Mix well to combine. Taste and adjust the seasonings if needed!

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