Serves 3-4:

1 cup quinoa – seeds not flakes

1.5 cups water

1 carrot, peeled and julienned

1/2 cup snow peas

1 cup rocket (also known as arugula), chopped

1/2 capsicum (red or green is fine)

1 tomato, diced

1 cucumber, peeled and diced

1/4 cup of chopped coriander, mint and basil (optional)

1/3 red onion, diced

1/4 cup of chopped spring onions

1/2 cup chopped walnuts


2-4 Tbsp lemon juice (juice from half a big lemon)

2-4 Tbsp coconut oil (olive oil works as well)

Ground black peppercorns

Pinch of cayenne pepper or chili powder, to taste (optional)


Soak the quinoa for at least 20 minutes in cold water (preferably overnight) and then drain and rinse through a strainer. Place in a saucepan with the 1.5 cups of water and bring to the boil and then simmer for 15-2o minutes.

While cooking, prepare all the vegetables and set aside. Mix together all the ingredients for the dressing and set aside. When the quinoa is done add all the vegetables, drizzle over the dressing and serve.



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