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Recipe of the week

Quinoa salad - serves two


200g broccoli, cut into bite-sized florets

120g peas, fresh or frozen

100g cucumber, cut into slim batons

100g good-quality feta cheese, crumbled

20g alfalfa

20g toasted seeds (we use sesame, sunflower, flax and pumpkin)

50g avocado, cut into pieces

30g quinoa, Fairtrade if possible

Small handful flat-leaf parsley, rough chopped

Small handful mint, rough chopped

2 dessert spoons lemon juice

4 dessert spoons extra virgin olive oil



Put the quinoa in a small pan. Cover with cold water plus about an inch then let it gently simmer until the water's gone - about 15 minutes. Spread it on a tray to cool to room temperature.

Put an inch of hot water into a saucepan with a pinch of salt and cover it. Once boiling, drop in the broccoli and peas and put the lid back on. Drain after three minutes and run the veg under cold water.

Now build your salad in layers, starting with the first ingredient on the list and ending up with the dressing (but only dress it just before you eat it).


Quinoa is a relative newcomer to the UK although it has been produced in South America for thousands of years. It is thought of as a grain but in fact is related to beet, chard and spinach plants. It is an excellent choice for those who are not able to tolerate wheat and gluten. It is also an excellent protein choice for vegetarians. It is a very good source of magnesium which is necessary for normal muscle and nerve function. It also keeps our heart rhythm steady, supports a healthy immune system and keeps bones healthy.

Cooked quinoa seeds are fluffy and creamy with subtle nutty flavour. As a rule of thumb for cooking, add 1 part quinoa to two parts water, bring to the boil and simmer for fifteen minutes.

Serve it for breakfast with nuts and fruits, add it into soups or even cookie and muffin recipes.






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