Easy Crunchy Quinoa Salad

Serves: 4-6 

Prep time: 5 minutes

Cook time: 15 minutes


185g golden quinoa

400ml vegetable stock 

8 small red radishes, tops removed

⅓ cucumber

1 large shallot

1 ½ tbsp lemon juice

1 tbsp lemon zest

3 tbsp extra-virgin olive oil

½ tbsp balsamic vinegar

1 ripe avocado, cubed

Good4U Lentil Sprout Mix Salad Topper


  1. Rinse the quinoa for 2 to 3 minutes in a fine mesh strainer, then drain. 
  2. Heat a saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. 
  3. Pour in the broth, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes.
  4. Line a large baking sheet with parchment and spread the cooked quinoa over it in an even layer. Let cool while preparing the vegetables.
  5. Dice the radishes, cucumber and shallot finely. Toss with the quinoa in a large bowl.
  6. Whisk the lemon juice together with the lemon zest, olive oil and balsamic vinegar and toss this with the quinoa.
  7. Fold in the cubed avocado and lentil sprout mix for extra crunch. Serve on lettuce leaves for a lunch that’s delicious and full of goodness!