A Fantastic Healthy Quinoa Salad

Right folks,

Most of us want to eat healthy these days, as much as some of us may be getting tired of being told we should eat healthy. At least that's the feeling I am having lately. So, it is cool to have a situation when a healthy dish low-key wins the night. This is what happened earlier this year, when our bank account manager came for dinner.


How to make this fantastic, healthy quinoa salad

Earlier this year, our bank account manager came for dinner. It's a cool thing in France that you can develop a real relationship with your bank managers. They are actual people who you can talk to and ask questions. We are lucky because ours also happens to be cool and nice. Anyway, we invited him and his girlfriend for dinner. I cooked lamb shoulder for 5 hours, usually the focal point, usually the winner, however the quinoa salad turned out to be the best thing.  This is a lovely salad, hearty, very very tasty and good for you. Here we go.............

- 1 Cup Quinoa
- 2 Cups Water
- 4 tbsp Extra Virgin Olive Oil - I use Venta del Baron - Absolutely fantastic
- 1 Zucchini
- Some Red Cabbage
- 1 Cucumber
- 1 bunch Parsley
- 1 Lemon
- 2 tbsp Braggs Liquid Aminos
- 1 tsp Chilli Flakes


1 Cup

of any colour quinoa, or mixed colour.


2 Cup

Of water, and 4 tbsp of extra virgin olive oil.


Bring to boil, then let simmer on a low heat. Put a lid on. Set a timer for 15 minutes.


When no lid can be found, frying pan is fine. Absolutely no idea where my lids are.

After 15 minutes the quinoa will have absorbed the water. Turn out in a mixing / large salad bowl and cool. We have added the olive oil during the cooking so we should be able to see each individual quinoa - nice a fluffy. 

Also, the cooking method here retains all the nutrients in the quinoa. Throwing quinoa or rice into boiling water then draining when soft bullshit does not work for me. Much much better like this.



Some veggies, anything you want. In my case, red cabbage, zucchini, cucumber and flat leaf parsley.


Place the sliced vegetables in the bowl with the quinoa. Finely grate lemon zest onto the veggies. Add chilli flakes, season with Braggs Liquid Aminos and lemon juice.


Check for seasoning...... does it need more Braggs?? You are using Braggs instead of salt BTW. Does it need more lemon juice or chilli??

The salad keeps well for a day, maybe two.

I serve it with a soft poached egg on top.


Give this recipe a try. Absolutely delicious.

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