• 200 g quinoa, rinsed
  • 500 ml vegetable stock
  • 6 spring onions
  • 100 g roasted unsalted cashew nuts
  • 3 tbsp olive oil
  • 1 ½ tbsp lemon juice
  • 1 large avocado or a good handful of raisins


  1. Put the quinoa and stock in a saucepan. Bring to the boil, then reduce the heat and simmer until all the liquid has been absorbed (approx 20 minutes).
  2. Spread the quinoa out on a plate to cool, then transfer to a bowl.
  3. Stir in the onions, cashews, oil and lemon juice and season to taste. Stir in the raisins if using.
  4. Chill until needed. If using avocado, slice the avocado just before serving and lay over the top of the salad.
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