If you have found yourself falling off the detox bandwagon then this salad is the ideal tasty yet virtuous dish to get you back on the straight and narrow. This is our simplified student-friendly version of Gizzi Erskine’s Superfood Salad recipe, and is as packed with colour and flavour as it is with healthy nutritious goodness. Quinoa recipes have been popping up all over the place for ages now, and after trying it in this dish you’ll find yourself converted. When cooked properly it is totally delicious, filling, and thankfully fairly cheap, adding a bit more substance to the usual salad.  The key is to toast it in a dry pan before simmering in water, adding a rich nutty flavor that are difficult to get with alternatives such as couscous. Great for lunch or as a light supper, this salad can be served solo, or for something a little more substantial, top with some shredded chicken or salmon.

Ingredients for one

Dressing

1 tsp lemon juice

1 tbsp extra virgin olive oil

1 tsp Dijon mustard

Salt and pepper to season

Salad

Roughly 60g quinoa

1 strip of lemon peel

A pinch of dried mixed herbs

Salt & pepper

1 large handful chopped kale/broccoli/spinach (whichever you like or can find), blanched for 30 seconds in boiling water

½ avocado, chopped

1 spring onion, sliced

4 radishes, thinly sliced

1 pre-cooked beetroot, chopped (sold vacuum packed in most supermarkets)

1 chicken breast or salmon fillet (cooked and shredded/flaked)

You will need to…

–    Put the quinoa into a small, dry saucepan and toast on a fairly high heat for a few minutes until golden brown. Keep shaking it around to stop the pan burning.

–    Pour over roughly 120ml water, add in your lemon peel, herbs and seasoning and cover with a lid. Bring to the boil and simmer for ten minutes, then remove from the heat but keep the lid on and leave to steam for a further five minutes.

–    To make the dressing, combine the mustard, oil and lemon juice and season to taste.

–    Drain your blanched green veg of choice well with kitchen paper, and stir into the cooked quinoa. Stir in the spring onion, beetroot, radishes, avocado and dressing, ensuring everything is nicely combined and coated with the mustardy dressing.

– Serve with your chicken or fish on top.

You can find more of recipes on our blog Not Just A Pretty Plate

Zoe Warde-Aldam and Catie Collins