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09 Sep, 2014

Quinoa, fennel and tomato salad

Fresh, filling and delicious, what more could you want from a mid-week lunch?



150g Quinoa
½ fennel bulb, remove the root and finely slice
100g cherry tomatoes, halved
1 handful edamame beans
1 handful mange tout, roughly chopped
1 handful chives, roughly chopped
Juice 1 lemon
1 tsp rapeseed oil
Pinch flaked sea salt
Pinch black pepper


Serves 2

Place the quinoa in a pan with three times the amount of cold water, bring to the boil and simmer for 6-8 minutes until the quinoa is tender.

Drain in a sieve and rinse under cold water. Place the quinoa in a bowl and add the rest of the ingredients. Mix well and season to taste.