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BNF’s Health Eating Week Summer Quinoa Salad

It’s the British Nutrition Foundation’s Healthy Eating Week and there are a few key health messages set out for this week:

  • Focus on fibre
  • Get at least 5-a-day
  • Using alternative protein sources
  • Staying hydrated
  • Reducing food waste

Here’s my super easy Summer Quinoa Salad recipe which incorporates all of these concepts in one dish.

Serves 4 as a main


  • 200g quinoa
  • 30ml extra virgin olive oil
  • 15g chives, chopped
  • 15g flat-leaf parsley, chopped
  • 200g cucumber, cubed
  • 250g cherry tomatoes, chopped
  • 1 tin of chickpeas, drained and rinsed
  • Juice of 2 lemons
  • 1 large avocado (use some of the lemon juice to prevent it from browning)
  • 80g black olives, roughly chopped
  • 20g pumpkin seeds
  • 20g sunflower seeds


  • Add the quinoa to a pan with 400ml of cold water. Bring to a boil and allow to simmer for 12-15 minutes, or until all the water is absorbed. Remove from the heat and cover with a lid for 5 minutes before fluffing with a fork. Allow to cool.
  • Add the cooked quinoa to a large bowl along with all of the remaining ingredients and mix together.
  • Serve, remembering to put any spare salad away in a Tupperware in the fridge for the next day.

Per serving: 530kcal/ 29g fat/ 4.4g saturated fat/ 44g carbohydrates/ 11g fibre/16g protein

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