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Anti-inflammatory Quinoa Salad

A delicious salad to help reduce and prevent inflammation
Prep Time15 mins
Cook Time30 mins
Chill time1 hr
Servings: 4
Calories: 500kcal



  • 1 1/2 cup Quinoa dry*
  • 2 cup Rocket leaves washed
  • 1 Lg Cucumber thinly sliced
  • 1 Lg Avocado cubed
  • 1/4 cup Walnuts roughly chopped
  • 1/4 cup Pinenuts
  • 2 tbsp Sesame seeds


  • ¼ cup Avocado oil
  • 1 ½ tsp Ginger freshly minced
  • 1 tbsp Yellow miso paste
  • 3 tbsp Lemon juice freshly squeezed


  • Cook the quinoa accordingly to packet directions. Once done fluff with a fork, transfer to a container and place in the fridge to chill.
  • When you are ready to serve the salad, add the cooked and chilled quinoa to a salad bowl. Add in the remaining salad ingredients and lightly toss.
  • Add all the dressing ingredients to a small bowl and whisk together with a fork until well combined.
  • Drizzle the dressing over the salad and gently toss through. Serve immediately.


*Cook the quinoa ahead of time to allow for chill time.


Calories: 500kcal | Carbohydrates: 46g | Protein: 13g | Fat: 31g | Saturated Fat: 3g | Sodium: 165mg | Potassium: 520mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4.7IU | Vitamin C: 7.1mg | Calcium: 9.7mg | Iron: 25mg