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Not sure what to do with quinoa?

I know. I’ve always been a bit meh about home cooked quinoa (with some pretty stodgey, soggy experiences in the past). But trust me - it’s all about how you cook it. Rinsing well helps reduce any bitter taste, and this absorption method results in a nice fluffy texture. Thanks to Cookie and Kate for that break though!

Quinoa is an excellent source of fibre and a great, nutrient-rich gluten free alternative to couscous in salads. It’s got a delicate nutty flavour, and is quite fragrant when you’re cooking it. You want to pair quinoa with lots of different and lovely textures, colours and bold flavours to really make it sing. And I think this is an excellent way to do just that.

Why make this salad?

Because it’s actually delicious, satisfying AND full of amazing fibre, antioxidants and nutrients. It’s certainly enough as a main salad, or you could pair with grilled meat, fish or chicken. This salad is also excellent for meal prepping - you could make up a batch and take it for lunch 2-3 days in a row, as long as you store the dressing separately until serving.

Of course, feel free to swap in and out veggies and dressing ingredients according to preferences and what is available to you. Tender pieces of kale or rocket would work instead of the spinach leaves. Pumpkin or carrot could replace the sweet potato. And for a dairy free option, you can leave out the Greek yoghurt or use a plant based alternative. The black beans could be tinned chick peas or lentils, or you could swap them for edamame beans for a lower FODMAP option.

Happy cooking!