20 Minute Mediterranean Quinoa Salad

PREP TIME: 20 MINUTES

About

It’s safe to say that quinoa can take some getting used to. Its unique taste and texture are quite different from typical whole grains. But did you know that quinoa is naturally gluten-free, packed with fiber, and filled with nutrients? Definitely worth trying! Swap your usual takeaway lunch for this refreshing wholegrain salad that’ll keep you fueled all day long. Enjoy!

Ingredients

200 g of quinoa
2 carrots (medium)
1 cucumber (medium)
2 spring onions
200 g cherry tomatoes
100 g baby spinach
Jar of artichokes (small)
Handful of almonds
Handful of parsley
1 can butterbeans
1 lemon (juice of)
1 avocado
1 TSP salt
2 TBSP olive oil
2 TBSP balsamic vinegar

Instructions

Cook the quinoa according to the package instructions, then rinse it under cold water once done.

While the quinoa is cooking, prepare the vegetables: finely dice the cucumber and spring onions, halve or quarter the cherry tomatoes, shred the carrots, and chop the parsley.

In a pan over medium heat, dry roast the almonds for a couple of minutes, stirring regularly. Once roasted, transfer them to a cutting board and coarsely chop.

Cut the avocado in half and scoop out the flesh. Squeeze half a lemon over it right away. Next, thinly slice the avocado and gently toss the slices with your hands to coat them in the lemon juice.

Drain the oil from the artichokes and rinse them (if desired). Rinse the butterbeans under cold water and wash the spinach thoroughly.

In a separate bowl, combine the remaining lemon juice, olive oil, balsamic vinegar, and salt. Mix well.

In a large salad bowl, combine all the ingredients and toss to combine. Adjust the seasoning if needed.

Serve immediately or store in the fridge for up to 48 hours.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON MAY 5, 2025

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