A super salad that will leave you feeling satisfied, happy and healthy. Great for weight loss, diabetics, pregnancy and general healthy eating.


Serves: 4


  • 1 cup quinoa grains (rinsed & drained)
  • 120g almonds
  • 2 tbsp. olive oil
  • 2 yellow capsicum, ribs & seeds discarded, cut into 1cm chunks
  • 2 garlic cloves, minced
  • 4 spring onions, thinly sliced
  • 2 chillis, chopped
  • 2 tsp. chopped fresh mint
  • 2 medium zucchinis, halved lengthwise and sliced 1cm thick
  • 2 large celery stalks, diced
  • 2 limes, halved
  • Additional add ons (optional): top with feta or grilled chicken


  1. Preheat oven to 160 degrees Celsius.
  2. Toast almonds until lightly browned (about 5-7 minutes – watch them carefully!). Remove from oven and set aside.
  3. In a medium saucepan, heat 1 tbsp olive oil over medium heat.
  4. Add capsicum, garlic, spring onion, and chilli. Cook until the capsicum is tender, approximately 5 minutes.
  5. Stir in quinoa, mint and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook for 7 minutes.
  6. Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 5 to 8 minutes longer.
  7. Remove the saucepan from heat.
  8. Stir in celery, almonds, and remaining oil.
  9. Divide into 4 containers and refrigerate once cooled slightly.
  10. Squeeze lime over salad to serve.


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