I wasn’t sure whether it would be a sham to call this a recipe or not.  I mean, everyone eats this don’t they?  But during my days of being a vegan cook, delivering food locally, I realised that not every does eat this and in fact it was a new phenomenon to almost everyone!  I first made this dish with cous cous back in the 90’s.  Using quinoa is nicer and provides more protein as well as being gluten free.   I eat this ALL the time and never get bored of it.  My favourite way to eat it (aside from with a spoon every time I open the fridge) is with a jacket potato and slices of basil tofu on the side.


200g quinoa
4 spring onions
Large handful of parsley and mint
Juice of 1 lime
1 avocado
Half a cucumber
10 vine cherry tomatoes
Himalayan salt
Black pepper

  1. Cook the quinoa in salted water. Rinse, drain and set aside.
  2. Chop the herbs and spring onions finely and add to a bowl with the salt and lime juice.
  3. Remove the seeds from the cucumber and chop into small pieces and add to the bowl
  4. Quarter the cherry tomatoes and add
  5. Add the quinoa and a little more salt and pepper to the bowl and mix well
  6. Finally chop the avocado and stir gently
  7. Refrigerate before serving. It will last for a couple of days in the fridge



By |2020-06-16T12:10:15+00:00July 5th, 2019|Dinner, Lunches, Oil Free, Recipies, Savoury|0 Comments

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