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Salad Jar: Peruvian Quinoa Salad

This salad is a brilliant alternative to a boring old stodgy pasta salad. It can be thrown together in a matter of minutes and made in bulk, seeing you out for your lunches throughout the week – so life can be made easier!

Top tip: If you prefer alternative veggies,  then simply swap them in. This recipe is simply a starting point for you!

Serves 2



  • 80g cooked quinoa
  • 1 tbsp extra virgin olive oil
  • 75g cherry tomatoes, halved
  • 1 yellow pepper, finely sliced
  • 1 tbsp fresh coriander, roughly chopped
  • 1 garlic clove, grated
  • 1 ripe avocado, sliced
  • 1 tsp freshly ground black pepper
  • zest 1 lime
  • 25g pumpkin seeds
  • 2 hard boiled eggs, halved


  1. Add the cooked quinoa to a large bowl and add in the yellow pepper, coriander, parsley, spring onions, grated garlic clove, tomatoes, avocado, black pepper and lime zest.
  2. Gently mix to combine and serve. Sprinkle meal with pumpkin seeds and top with a halved hard boiled egg to finish. 
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Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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