Recipe: Quinoa Salad

Recipe: Quinoa Salad

A delicious salad packed with nutrients to nourish your body this winter. It can be served as a side or main. If you are doing Veganuary don’t add the feta and try adding a vegan cheese instead.


  • 1 cup quinoa uncooked
  • 1 butternut
  • 1 tablespoon olive oil
  • 3 courgettes
  • 1 teaspoon chilli flakes
  • 1 tin of chickpeas
  • 8 chopped up sundried tomatoes
  • 100g feta cheese


Cook the quinoa as per the instructions on the packaging. While the quinoa is cooking peel the butternut and cut into cubes and drizzle with olive oil. Put into the over to bake at 180 tossing occasionally until they are crisp on the outside. Slice the courgette up (which ever way you prefer) and stir fry in a pan with a drop of olive oil and chilli flakes. Once Quinoa is cooked, add to a salad bowl, drain and rinse the chickpeas and add to the quinoa. Add the rest of the ingredients and toss them together. It can served warm or cold, whatever your preference. This makes enough for 4 servings so can be stored in the fridge for a quick lunch option.