Quinoa Salad

If you are anything like us the thought of putting the oven on in these warmer evenings is the last thing you want to do, we were looking for some salad inspiration, so turned to our good friends over at The Avenue Cookery School for some helpful tips.

Established in 2004, The Avenue Cookery School is a family run school which brings cookery courses for people of all ages and levels to understand food. The offer some incredible, check out their courses to see what tantalises your taste buds!

ALSO as an extra special treat, Lifebox members can get an exclusive  15% off their Vegan Cookery Classes or 5% off a Vegan 1-week Course, simply email info@theavenuecookeryschool.com and quote LIFEBOX to redeem your discount.

Here is their easy and delicious Quinoa Salad which offers something healthy, delicious AND substantial!

Serves: 4


150g quinoa
300ml chicken or vegetable stock
large handful fresh coriander, chopped
large handful fresh mint, chopped
seeds of one pomegranate
100g radish, chopped
juice of one lime
splash of olive oil
1 preserved lemon, finely chopped
100g sunflower seeds
1tsp cumin seets
1tsp coriander seeds
1tsp mustard seeds
salt and black pepper


Heat 1tbsp of olive oil in a saucepan on medium heat and heat the cumin, mustard and coriander seeds and sizzle for about a minute. Pour in the sunflower seeds and a pinch of salt and cook until the seeds go golden, then remove and place in a bowl.

In a separate saucepan, heat 1tbsp olive oil. Pour in the quinoa and cook for 2mins. Add the stock and simmer for 15mins. Once the stock’s nearly gone, turn off the heat and cover with a lid. Let it steam for 10mins then fork through so it’s light and fluffy.

In a large bowl, stir half the pomegranate seeds, the fresh herbs, lime juice, quinoa, radishes, and the preserved lemon. Stir well and season with salt and pepper according to taste.

Serve and sprinkle the remaining pomegranate seeds on top.

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