Feel Good

Simple zesty quinoa salad

Kinder Kitchen reveals their version of Jennifer Anniston's viral salad with a few nutritionist-approved and seasonal tweaks.

Written by High Life North
Published 26.05.2022

INGREDIENTS 

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

METHOD

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!

 

NOTES

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

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