Salad Lunch Bowl



  • 1/2 avocado, peeled and diced

  • 2 cups tri-coloured quinoa, washed and drained

  • 6 Cherry Burst tomatoes, halved

  • 1/4 Continental cucumber, sliced thinly

  • 1/4 red cabbage, chopped finely

  • 1/4 cup of peas

  • Radish

  • 1/4 red onion


  • 6 tbs hulled tahini

  • 1 tbs lemon juice

  • 1 tsp garlic powder

  • ½ tsp salt

  • ¼ tsp cumin powder

  • 4-8 tablespoons ice-cold water


  1. Rinse 2 cups of quinoa, then place into saucepan with 3 cups of water. Let water come to the boil and simmer until all water has been absorbed. Once all water has been absorbed, switch off heat and keep covered for 5 minutes to finish cooking.

  2. While quinoa is cooking, prepare all salad ingredients.

  3. To make the dressing, place the tahini, lemon juice, garlic powder, salt, cumin powder and water into a jar and shake well.

  4. To assemble healthy salad bowl, place 1 cup of quinoa in serving bowl along with all other salad ingredients and drizzle with tahini dressing to serve.