dairy-free gluten-free plant-based vegan vegetarian lunch salads smallplates spring summer

green & red salad

ready in: 30 minutes

servings: 2

by: Ceres Organics


  • 2-3 cups cherry tomatoes (halved)
  • ¼ cup Ceres Organics Olive Oil, Extra Virgin Cold-Pressed
  • 2 tablespoons balsamic vinegar
  • handful of basil (roughly chopped)
  • 1 clove garlic (grated)
  • pinch of chilli flakes
  • salt and pepper, to taste
  • 1 cup Ceres Organics Red Quinoa
  • 1 can Ceres Organics Chickpeas Organic Chickpeas / Garbanzo Beans (drained + rinsed)
  • ½ teaspoon ground cumin
  • ¼ teaspoon Ceres Organics Ground Turmeric
  • Ceres Organics Kalamata Olives
  • 1 avocado (sliced)
  • 1 large handful fresh basil
  • hummus (optional)
  • Ceres Organics Paleo Savoury Mix (optional)


  1. For the tomatoes, mix the marinade ingredients in a bowl, add the tomatoes and leave to sit while you cook the quinoa.
  2. So, how to cook quinoa. First, using a sieve give it good rinse, running the quinoa under cold water for a few minutes.
  3. Add quinoa to a pot with 1½ cups of water and bring to a boil. Reduce heat to a simmer and cook for 10–15 minutes with the lid on, until the water is completely absorbed and your quinoa has a fluffy texture. When done, remove from heat and leave to cool for 5–10 minutes. Fluff up quinoa lightly with a fork.
  4. While the quinoa is cooking, next toast your chickpeas. After you’ve drainied the chickpeas, pat them dry between a couple of paper towels. This will give you a crispier chickpea. Add the chickpeas to a pan with the cumin and turmeric and toast over medium to high heat for 10 or so minutes, until browned and crispy.
  5. Prepare the rest of your ingredients ready for assembly.
  6. To assemble the bowls, first drain off the tomatoes. You can use the remaining marinade as a dressing if you want.
  7. Spoon hummus into the bottom of each bowl. Top with the quinoa, tomatoes, chickpeas, olives, basil, your avo and then a good sprinkle of Savoury Mix. Enjoy!


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