First posted: Jan 16, 2017

Quinoa, Strawberry and Avocado Salad Bowls


When all the colour and bounty of nature comes together on a plate like this, it’s pretty much impossible not to smile. And the goats cheese and strawberries? They’ll leave you starry-eyed. Also, make double, jar it up and take it to work (and then feel smug when you see everyone else eating their peanut butter sarmies) XX PS This is one of my favourite recipes from my new book, Wholesome, due out in April 2017 – I can’t wait for you to get your hands on it!



Cooks in:        Serves:4

Honey-Balsamic Dressing
  • 2 tsp honey
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 4 Tbsp olive oil
  • 1–2 Tbsp hot water
  • Pinch of salt
For the Salad
  • 1 cup quinoa, rinsed (or barley or millet)
  • 2 cups baby spinach, rinsed
  • 2 cups fresh strawberries, roughly sliced at different angles (rustic)
  • 1 ripe avocado, roughly cut into cubes
  • 100 g soft goat’s cheese (or feta)
  • 1 Tbsp roughly chopped fresh basil
  • 1 Tbsp roughly chopped fresh mint

What to do

1. Shake all the dressing ingredients together in an old jam jar until the mixture emulsifies and looks ‘creamy’. Season with salt to your liking. Set aside.

2. Cook the quinoa according to packet instructions until light and fluffy.

3. To assemble the salad: Scatter the spinach leaves over a platter, add the quinoa, strawberries, avocado and cheese. Dress just before serving.

Notes: For a speedier salad dressing, drizzle simply with olive oil and a squeeze of lemon juice or balsamic vinegar. Add a handful of home-grown sprouts for extra goodness.

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