Very Green Quinoa Salad

For a healthy, quick meal; look no further. This very green quinoa salad is super satisfying and takes no time at all*!

*It takes a little time, just around 10 min or so... 3 simple steps!

Prep Time


Cook Time





For the Salad

100g Quinoa
150g Frozen peas, broad beans, or a mixture of both
240ml Water
1/2 tsp Lemon salt
To taste! Black peppercorns Freshly Ground
3 tbsp Blanched almonds
1/2 ring Chorizo
1 Avocado Sliced

For the Dressing

1/2 Juice of a lemon
4 tbsp Fresh chives Chopped
1 small bunch Basil Chopped
2 Spring onions Chopped
1/2 tsp Lemon salt
3-4 tbsp Greek yoghurt


First, cook the quinoa. Toast it over a medium-high heat in a dry pan until it starts to pop and smell nutty. Add the water and peas/broad beans, cover and bring to the boil, then cook for 10 minutes. After this time the quinoa should have absorbed all or most of the water. Drain well in a sieve then return to the pan. Mix with the lemon salt and some pepper.

For the dressing, put all the ingredients in a mini food processor and blitz well, adding a little more lemon juice or water if it’s too thick to drizzle.

Toast the almonds in a dry pan until golden. Fry the chorizo (you can use the same pan while it’s still hot from the almonds) briefly until it starts to crisp lightly on both sides. Divide the rocket between two salad bowls then top with the quinoa. Divide the avocado, chorizo and almonds between the bowls, then drizzle over the dressing and serve.

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