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

very green quinoa salad

ready in: 30 minutes

servings: 6-8

by: Ceres Organics


for the salad

  • 1 cup Ceres Organics Quinoa
  • 2 tsp Ceres Organics Olive Oil, Extra Virgin Cold-Pressed
  • 1 spring onion, finely chopped
  • 1 green capsicum, diced
  • ½ telegraph cucumber, cored and diced
  • 2 stalks celery, finely chopped
  • 1 avocado, sliced
  • ½ cup organic pisatchios, roughly chopped
  • ½ cup mint, roughly chopped
  • salt to taste

for the dressing

  • 1 clove fresh garlic, crushed
  • 1 tbsp Ceres Organics Olive Oil, Extra Virgin Cold-Pressed
  • 2 tsp Ceres Organics Apple Cider Vinegar
  • salt & pepper to taste


  1. Cook quinoa according to packet instructions. Allow to cool.
  2. In a salad bowl, combine the cooked quinoa with the remaining salad ingredients.
  3. Mix all dressing ingredients and drizzle over salad. Combine thoroughly and allow to stand for 20 minutes before serving, to infuse flavours.


products used