Superfood Salad

Kcal 550
Fat 45
Carbs 35
Protein 18


  • ½ bag each of rocket and spinach leaves
  • 1 cups cooled boiled quinoa  
  • 50-75g each of walnuts and pumpkin seeds and sunflower seeds 
  • 2 Tbsp Extra Virgin Olive oil
  • 2 Tbsp Good quality Balsamic vinegar
  • A generous helping of Parmesan shavings 
  • 1 Avocado, sliced 
  • 1 cooked Beetroot, sliced


Step 1

If you have cooled leftover quinoa, use this. Otherwise, wash 1 cup of dried quinoa, drain it and add it to a pan with double quantity water and a tsp of good quality stock powder. 

Step 2

Bring to the boil, reduce heat to a low simmer, and allow to absorb all water. This may take up to 20 mins. Allow to cool before adding to the salad. 


Step 3

Meanwhile, mix a generous portion of rocket and spinach leaves in a bowl with the olive oil and Balsamic Vinegar. Add the chosen nuts, I like a mix of fresh walnuts, pumpkin and sunflower seeds. Slice the avocado and beetroot thinly, mix through the salad/nuts mix. 

Step 4

To serve, place a cup of quinoa on a plate, add the salad mix and decorate with Parmesan shavings.