Quinoa Salad with a Chilli Vinaigrette

Quinoa Salad with a Chilli Vinaigrette

A simple healthy salad recipe for those lazy evening when you don't want to spend too much time in the kitchen.


Quinoa Salad:

85g quinoa

139ml water

1 avocado (pitted and diced)

385g baby spinach 

64g red bell pepper (strips)

64g yellow bell pepper (strips)

64g cherry tomatoes (halved)


Chilli vinaigrette:

118ml extra-virgin olive oil

118ml lime juice

1 tablespoon honey

4 cloves fresh garlic (pressed)

2 teaspoons of Neema Green Chilli Paste

1/2-1 teaspoon salt

1 teaspoon ground cumin



Chilli vinaigrette:

Place olive oil, lime juice, honey, garlic, cumin, salt, and the African green bullet chilli paste into a mason jar, blender, or food processor. Seal the lid and shake or blend until well combined. Taste and re-season as desired.

Quinoa salad:

Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed (15-20 minutes). Let it cool. Top spinach with quinoa, avocado, bell peppers, avocado and tomatoes. Toss with dressing to serve.


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