Fresh Quinoa Salad

Hi there,

I hope you all had a wonderful weekend. On Saturday we had a family picnic by the river, and on Sunday I spent the day trying to put together three bookshelves from IKEA for our lounge room. I can’t wait to fill up the bookshelves with lots of decorations. I feel like since we moved into this house last December, I still haven’t put out everything we own!

For Meatless Monday this week, I have a Fresh Quinoa Salad.

Usually I could take or leave quinoa…. I definitely would prefer proper rice if I was going to have it plain, but for this salad it is perfect, and it works really well with the tahini and mustard dressing.

Fresh Quinoa Salad with a Tahini and Mustard Dressing
Fresh Quinoa Salad with a Tahini and Mustard Dressing


Ingredients for Salad
Ingredients for Salad

Fresh Quinoa Salad
Recipe type: Main
Serves: 4
  • ⅓ cup flaked almonds
  • ½ cup quinoa
  • 1-2 spring onions
  • ½ avocado
  • 2 big handfuls fresh spinach
  • Small handful of fresh parsley
  • 4-5 baby tomatoes
  • ½ lemon
  • Tablespoon tahini
  • Pinch sugar
  • ½ teaspoon mustard
  1. Cook the quinoa (basically you put the same amount of water as the quinoa plus a bit more and boil it like rice, but it doesn't stick together or anything like rice. It usually takes about 10 minutes).
  2. Toast the almonds by putting them in a dry frypan (no oil) and tossing them. You can tell when they're done when you can smell them.
  3. Chop the tomatoes, spinach, avocado, parsley and spring onion.
  4. Mix the tahini, lemon juice, mustard and sugar together. Add more lemon (of even lime juice) if you want a thinner consistency. It should be the consistency of a creamy salad dressing.
  5. Then, mix it all together!
The sugar really adds something to the dressing. Don't leave it out.
You can also add a bit of fresh chilli if you want to give it some bite.
At the end, you could also drizzle with a touch of flax seed oil.

Have a great week everyone.


Robyn xx