Emily Rollings

On the Menu :: Quinoa and Avocado Salad

BlogEmily Rollings

I try to make my midday meal a relatively quick and healthy one, which very often means a salad, but sometimes it's just one of those days when you need something more substantial. This recipe is perfect for such occasions; packed with goodness and really not very time-consuming. The quinoa takes 15 mins to cook, whilst you chop the avocado, tomatoes, onion and prepare the dressing. For a vegan version you could leave out the feta cheese (the avocado packs enough of punch itself) but if you fancy the full version, I personally love the unique flavour the feta provides.


+ 60g quinoa

+ 360ml cold water

+ 1 avocado

+ 8 cherry tomatoes

+ Half a red onion

+ 100g feta cheese

+ Juice of half a lemon

+ 50ml olive oil

+ pinch of salt

Cover the quinoa in cold water and bring to the boil, then simmer for 15 mins. Chop the avocado, cherry tomatoes, red onion and feta, before combining with the cooked quinoa. Mix the lemon juice, oil and salt and stir into the salad to serve.