For 4 servings 

Prep and cook time: 45 min

Difficulty: easy

Cannot be frozen


2 tbsp olive oil

185 g | 6 1/2 oz | 1 cup quinoa, rinsed and drained

500 ml | 18 fl oz | 2 cups water

2 large vine tomatoes, cored, seeded, and chopped

80 g | 3 oz | 2 cups baby spinach leaves, washed

1 small cucumber, halved, seeded, and diced

2 small avocados, pitted, peeled, and sliced

1/4 white onion, finely sliced

1/2 lemon, juiced

4 tbsp extra-virgin olive oil

sea salt

freshly ground black pepper


1 Heat the olive oil in a heavy-based saucepan set over a medium heat.

2 Add the quinoa and toast in the hot oil for 2-3 minutes, stirring frequently. Cover with the water, bring to the boil, and cover with a lid.

3 Cook over a low heat until the quinoa has absorbed the water and is tender to the bite, about 20 minutes.

4 Remove from the heat and set aside to cool, still covered, for 10 minutes.

5 After cooling, spoon into a large mixing bowl and add the tomatoes, spinach, cucumber, avocado, onion, lemon juice, extra-virgin olive oil, and some salt and pepper.

6 Toss briefly to mix before serving in bowls.