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Rated excellent by our customers

Vegetarian Protein Rich Quinoa, Avocado and Peas Super Salad Recipe

This salad is really super quick and easy to make, and yet very sustaining. Quinoa and Avocados are traditional foods in Peru ; they go really well together and are both highly nutritious. Quinoa is high in fibre and in excellent quality protein. Avocados are amongst the best foods on the planet, thanks to their high content in healthy fats, fats that heal. Spinach is really high in good quality protein too and because it has a balanced amino-acid profile, it improves the protein profile of any meal. This really is a super salad ! Please feel free to add other Spring favourites like blanched broad beans or sliced raw radishes, or substitute lamb's lettuce for the baby spinach. It takes only 5 extra minutes to make the quinoa crunchies, and they are well worth it. Make them right before serving the salad for a lovely temperature and texture contrast. Serves 1 hungry person as a main, or 2 normal people as a starter.

Customer Rating:
5.0 (2 votes)
1 Customer Review(s)

Posted by: michael




15 - 30 mins

Skill Level




Courses etc.

Lunch Box
Main Courses
Recipes for kids

You will need

50g organic red quinoa OR More products
50g Biofair Tri Colore quinoa More products
500g fresh garden green peas (about 100g shelled peas)

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1 ripe avocado More products
1 clove garlic, crushed More products
1/2 lemon, juiced More products
2 large handfuls baby spinach OR

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2 large handfuls of corn salad, also known as lamb's lettuce

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or other baby greens
1 tsp extra virgin olive oil More products
a pinch of HImalayan pink crystal salt More products
freshly ground black peppercorns OR More products
freshly ground green peppercorns

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a little fresh dill

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Need help converting measurements? View our recipe measurement conversion tables here.


  • Thoroughly rinse and drain the quinoa of your choice. Put the rinsed and drained quinoa in a saucepan with plenty of cold water, bring to the boil, then reduce the heat and simmer for about 15 minutes. The quinoa is cooked when the white germ is visible and the grains are tender. Drain the cooked quinoa and run some cold water over it to make it cool a little. Set aside in a sieve, so it continues to drain.
  • Wash and spin the baby spinach. Dress the leaves with just 1 tsp olive oil and a pinch of crystal salt.
  • In a separate bowl, put the drained quinoa, setting about 2 Tbsp aside (if making the quinoa crunches), raw shelled green peas, diced avocado, crushed garlic and lemon juice. Mix well.
  • Add this to the spinach leaves and toss delicately, until just combined.
  • To make the quinoa crunches : simply put the 2 Tbsp cooked quinoa in a frying pan with literally a drop of olive oil, and stir fry over medium to high heat, for about 5 minutes, until the quinoa grains dry out and go crunchy.
  • Top the salad with the quinoa crunches and some fresh dill, if you have some.

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Customer comments

Added ByComment
aboden1053@btinternet.comI have tried this recipe and it is lovely!

Shopping List

Red Quinoa ORGANIC
Real Foods
Real Foods
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Hass Avocado ORGANIC
Real Foods (each)
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Baby Spinach ORGANIC
Real Foods (75g)
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Corn Salad
Phantassie (75g)
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Himalayan Rose Pink Rock Salt Fine
Profusion (500g)
Black Peppercorns
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Fresh Dill ORGANIC
Phantassie (bunch)
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