Simple zesty quinoa salad
Kinder Kitchen reveals their version of Jennifer Anniston's viral salad with a few nutritionist-approved and seasonal tweaks.
For the salad
1-2 handfuls rocket or spinach
1-3 ½ cup cooked quinoa (please look for quinoa grown in the UK)
1 cup of your choice of cooked veg, I’ve gone for mushrooms fried in spices and soy sauce as well as steamed asparagus, which is in season and so delicious at the moment (it’s also an excellent source of prebiotic fibre to support digestive health)
2 boiled eggs (if you don’t eat eggs, sub for ½ cup tofu or beans, or another animal-based protein if you eat it)
2 tablespoons toasted nuts or seeds
Optional extras: micro herbs/greens and sauerkraut or kimchi
For the dressing
1/3 cup tahini
The juice of 1 lemon
2 tablespoons olive oil
Pinch of sea salt
Water as needed
Make the base of your bowl with the rocket and quinoa, then add your cooked veg and eggs. Sprinkle over toasted nuts or seeds and add any additional toppings
To make the dressing – simply combine all ingredients in a small bowl, adding water gradually as needed until you reach your desired consistency. Drizzle the dressing over your salad and enjoy!
This is a versatile recipe which can be tweaked according to your dietary requirements and taste preferences.
Make healthy eating easier by setting aside some time each week to prep components of the salad, so you can throw it together in minutes. For example, make the dressing, boil your eggs, toast seeds and pop them in a jar.
Any leftover dressing can be stored in a sealed container in the fridge for up to 5 days. If it solidifies in the fridge, just add a little water as needed.
Recipe credit: Kinder Kitchen