Quinoa green salad

(4 bowls)


  • Green leaves (green kale or spinaches…)

  • ½ cup quinoa (cooked previously)

  • 4 beetroots

  • 2 oranges

  • 2 apples

  • ½ cup pumpkin seeds

  • ½ lemon

  • Olive oil

  • A pinch cayenne powder

  • Sea salt


Tahini dressing:


  • 2 tbsp tahini (sesame paste)

  • 3 tbsp olive oil

  • 5 tbsp water

  • ½ lemon

  • 1 tsp maple syrup or raw honey

  • 1 tsp coriander powder

  • Sea salt & black pepper


Preheat the oven to 200°C. Peel and cut the beetroots in small squares. Place the beetroots on an oven tray covered with parchment paper. Drizzle olive oil, sea salt and pepper and roast for 20-25 minutes until they start to soften. Then, remove from the oven and let them cool down. Rinse under water and chop the green leaves. Place the leaves in a big bowl, toss with olive oil, the juice for half of a lemon, sea salt and cayenne.

In a saucepan, roast the pumpkin seeds in medium heat for a couple of minutes.

Peel and slice the oranges and apples.

To prepare the salad bowls, add some green leaves a couple of spoons of quinoa, roasted beetroots, a handful of pumpkin seeds and fruits.

Serve with the dressing on the side to keep.


To make the dressing, place all the ingredients into a blender and mix until smooth.

A good choice for lunch is a bowl of nourishment!