Quinoa Salad with a Sweet Lime Dressing


Spring has finally sprung in London and I am so beyond excited about the sunshine. It really has put me in the best mood ere and I've been experimenting with lots of summer salads in celebration. I may be a little premature but I really cannot wait for the season where fresh, healthy food comes into its own. My favourite part is how colourful food becomes at this time of year and every plate is just a rainbow of colours and flavours that nourish your body in so many ways.

Quinoa is such a great part of any diet. It is one of the few 'complete' plant protein sources meaning it contains all of the essential amino acids that our bodies need. I try to eat it a few times a week to help boost my protein intake! Lemon seems to get a lot more air time than lime but in this recipe the lime dressing compliments the sweet pomegranate so perfectly. I like to add a little honey to take the edge off the bitterness too - this dressing really is one of my favourites at the moment.


what you’ll need

(serves 2 or 4 as a side)

  • 475g of butternut squash (1 medium sized)

  • 175g of quinoa

  • 175g of broccoli

  • 30g of coriander

  • 100g of pomegranate seeds

  • 1 avocado

  • 1 teaspoons of tamari

  • 3 teaspoons of olive oil

For the dressing:

  • 2 teaspoons of tamari

  • 1/2 a teaspoon of honey

  • 2 teaspoons of tahini

  • 1 lime

  • 2 teaspoons of olive oil

what to do

Start by setting the oven to 180c, then peel the butternut squash and cut into tiny pieces, then cut the broccoli to the same size. Place them in a baking tray with the olive oil and a little salt and pepper then roast in the oven for about 20-25 minutes until soft enough to eat.

In the mean time, cook the quinoa by boiling it in a pan with 350ml of water and the tamari. Once the water is evaporated, the quinoa is ready.

While you wait for everything to cook, make the dressing by combining all of the ingredients and stir thoroughly. Cut up the avocado into bite size pieces and finely chop the coriander.

Once the vegetables and quinoa are ready, wait to cool (or serve warm) and place in a large bowl, mixing in the pomegranates, coriander, avocado and dressing.