Minty fresh green quinoa salad

Minty qunioa.jpg

Time to feeding 15 minutes

Feeds two wildelings

I love the dressing on this, you can add as many types of veggies as you want and the mint brings out the best flavour. 

The inspiration behind this dish was Peru, where I first discovered quinoa, their native seed.



  • Cook quinoa as per instructions (c. 10 mins)
  • When quinoa is almost finished, add spinach to wilt
  • In a dry pan toast pumpkin seeds (with paprika sprinkled on top)
    • stop when the pumpkin seeds start popping (c. 1-2 mins with a hot pan)
  • Pan fry chopped courgette and green beans with a little EVOO until slightly browned
  • Add dressing ingredients to small bowl and stir
  • Add quinoa, wilted spinach, spring onion, green beans and courgette to large mixing bowl and combine
  • Pour over dressing, stir and serve
  • Sprinkle pumpkin seeds on top with extra mint if you wish
  • 200g quinoa cooked
  • 2 handfuls spinach
  • 6 tablespoons toasted pumpkin seeds
    • 1 teaspoon paprika
  • 2 spring onions chopped 
  • 1 handful green beans finely chopped
  • 1/2 courgette finely chopped
  • Dressing
    • 3 tablespoons EVOO
    • 2 tablespoons fresh mint finely chopped
    • 2 garlic cloves crushed
    • juice of half lemon
    • salt and pepper to season

Wilde tips

  • Add any green vegetables you like (sugar snaps also work really well)
  • Start your own indoor herb garden to have access to fresh herbs whenever you desire so no more buying those pesky plastic wrapped herbs
  • Make a big batch of quinoa on a Sunday and dish it out during the week with some stir fried veg or roasted/steamed greens
  • Make this for yourself one evening, and bring the rest into work the next day for lunch
    • Set aside dressing and salad parts if you are not eating immediately - pour dressing over your second portion in the morning if you are bringing it in for lunch