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Quinoa and Avocado Salad Recipe

This easy to throw together recipe is a powerhouse of goodness with some of nature's best ingredients all coming together in one delicious bowl.  Quinoa, Avocado and kale are all here, dressed up in a gloriously light swish of apple cider vinegar and rapeseed oil.  People, this is the energy boost your tastebuds have been waiting for! 

Vegetarian, vegan, gluten free and dairy free it is perfect for any guest, and only requires around 15 minutes cooking time!

Health Benefits Of Quinoa

Quinoa – pronounced keen-wah, which is so very different from qwi-noah which is what I called it for about three years! - has become one of the world's most popular staples, and it’s easy to see why.   

Gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids this is one of the main reasons your vegan, veggie and coeliac friends still enjoy a foodie life! It is also high in fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants – in fact, it has the Full Monty of health benefits rolled into one little edible seed.

Why then, has it taken so long for the world to find out what the indigenous people of the Andes have known for centuries?  Well, turns out we did know but we just weren’t listening until Oprah said it.

As far back as 1993 a study by NASA, stated: “While no single food can supply all the essential life-sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom.”  Nothing changed. But in 2008 Oprah Winfrey included it in her 21-day “cleanse” diet and the world went quinoa-crazy!   

Preparation Time:
15 minutes
Cooking Time:
15 minutes
Serves: 2-4


  • 250g pre-cooked quinoa
  • 1 red pepper, sliced thinly
  • 1 yellow pepper, sliced thinly
  • 2 carrots, julienned
  • 2 good handfuls of kale, chopped roughly
  • 400g tin black beans, rinsed and drained
  • 50g sesame seeds
  • Sea salt and pepper to taste
  • 1 large avocado, sliced
  • 1 garlic clove, crushed
  • 50ml rapeseed oil
  • 50ml apple cider vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons maple syrup


    1. Make the vinaigrette by popping all the ingredients into a small 
    blender and processing until smooth. Adjust the seasoning to taste.

    2. Cook the quinoa according to packet instructions (this isn't usually any longer than 15 minutes).

    3. Add the quinoa into a serving bowl and leave to cool. Meanwhile chop the vegetables and add these to the bowl with the beans, sesame seeds and season to taste.

    4. Mix well and add the vinaigrette a little at a time to reach the desired consistency. 

    5. Top with the sliced avocado and serve. Any extra vinaigrette will keep 
    sealed in the fridge for up to 1 week.

    How To Cook Quinoa And Quinoa Recipe Ideas

    As you can see here, once cooked, quinoa is super easy to prepare and the light, nutty taste goes well with a huge array of ingredients. Depending on the brand you buy, it can be ready to eat in as little as 15–20 minutes. Do make sure you rinse it thoroughly with water prior to cooking to get rid of saponins, which are found on the outer layer and can have a bitter flavour.

    • Put 2 240 ml of water in a pot, turn up the heat.
    • Add 170 grams of quinoa with a pinch of salt
    • Boil for 15–20 minutes

    It will absorb most of the water, and will have a satisfying crunch to go along with that nutty flavour.  Use in your favourite recipes - why not try these ones from our recipe archives.