Quinoa Salad

Vegan-friendly and packed full of protein.


  • 220g uncooked quinoa

  • 100g Diced onions

  • 140g broccoli

  • 120g capsicum

  • 140g shredded carrots

  • 50g baby spinach

  • 15g parsley

  • 100g Semi sundried tomato in oil

  • Cooking oil


  1. Cook the quinoa and rinse under cold water and set aside to drain well

  2. Sautee all the vegetables and cool

  3. Combine all ingredients and when adding eggs, the mixture should not be too wet and continually mix with a spoon to avoid the mixed eggs to settle at the boom of the bowl

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