Avocado & Quinoa Salsa Salad


Serves 4


  • 280 ml water
  • 125 ml quinoa
  • 2 ml ground coriander
  • 3 ml ground cumin
  • 50 ml avocado oil
  • 30 ml freshly squeezed lime juice
  • 1 green chilli, seeded and finely chopped
  • 1 clove garlic, crushed
  • 2 spring onions, finely chopped
  • 1 tomato, finely diced
  • 1 small yellow pepper, seeded and diced
  • 30 ml freshly chopped coriander
  • 1 packet asian salad or rocket leaves
  • 2 ripe avocados, peeled and sliced
  • 100 ml crumbled feta cheese
  • A handful of cherry tomatoes, halved
  • 30 ml toasted pumpkin seeds


  • Rinse the quinoa well, place in saucepan and add 280 ml water, ground coriander and 2 ml cumin.
  • Bring to the boil, reduce heat and simmer for 10 minutes until the quinoa is tender.
  • Set aside to cool.
  • Mix the oil, lime juice, chilli, garlic, spring onion, tomato, yellow pepper and coriander.
  • Season with remaining cumin and a pinch of sugar and salt.
  • Mix the cooled quinoa gently with the onion mixture and then add Asian salad or rocket leaves.
  • Toss together.
  • Cut the avocado into cubes and drizzle with a little lime juice.
  • Top salad with avocado, feta, cherry tomatoes and pumpkin seeds.

Recipe by Louisa Holst, food editor of Ideas/Idees magazine

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