Summery quinoa fruit salad

Summery quinoa fruit salad

Have made this super summery quinoa fruit salad twice now and it really is very versatile when it comes to the fruit you can use. Hence two different pictures and loads of optional fruits you can use!
I came across this recipe on a number of blogs and as soon as I manage to find the one I got most of the recipe from I will post a link on here.

Ingredients (serves 1)

Note: Use however much fruit you want and think is one portion. It really all depends on the combination of fruit you use how much to use etc so I’m giving the responsibility to you to do what works best for you. I’m sure you can do it! 😉

• 20-ish grams of Quinoa. Regular (left) or red quinoa (right) OR a combination of the two of course!
• Blueberries
• Strawberries
• Mango (left)
• Pineapple (right)
• Kiwi (right)
• Small handfull of roughly chopped almonds
• 1/2 tablespoon of desiccated coconut to sprinkle on top (optional)

Dressing:

• Juice of 1/2 lime
• 1/2 – 1 tablespoon of honey
• Mint (for dressing and garnish)
• Sprinkle of salt (optional – did not try this myself)

How to prepare

1. Cook the quinoa in advance or cook it while chopping up your fruit and rinse it thoroughly with cold water. Drain as well as you can.
2. Chop up your fruit and mix it together in a bowl with your cold and well drained quinoa.
3. Mix all ingredients for the dressing together and mix it into the bowl of fruit.
4. Put the bowl of fruit with the dressing in the fridge for about an hour to ‘marinate’ 😉 This step is optional btw!.
5. Chop up the almonds and sprinkle over your fruit bowl.
6. Add the desiccated coconut (if you want to) and add extra (chopped up) leaves of mint to taste.
7. Find yourself some sunshine and enjoy!

Additional notes

• As I said: a billion fruit combinations could be made!
• Also pretty damn tasty without the dressing.

Avocado pasta salad

Phone pictures make this look way less tasty than it actually is! For real!

Nice salad with a million options to change it up a bit!

Ingredients (serves 1)

• 1/2 ripe avocado
• 30-ish grams of whole wheat pasta
• Cucumber quartered and cut up
• Sundried tomatoes, cut up and try to squeeze out the oil a bit (about 3, depending on size)
• Pine nuts
• Mixed salad
• 1-2 tablespoons of parmesan cheese (love it.. makes EVERYTHING taste good!)
• Salt and pepper (+ other seasoning to taste)

How to cook 

1. Cook your pasta according to instructions, drain and rinse with cold water.
2. Cut up your avocado and cucumber in small squares, and squeeze and cut up the sundried tomatoes.
3. Quickly roast/fry your pine nuts (don’t use oil!) to become golden brown or just add them in their natural state.
4. Add everything together, add seasoning and mix in your salad leaves.
5. Sprinkle with parmesan cheese. YUMM!!

Additional notes

• Can also add: a teaspoon of green/red pesto, olives, chicken, peppers, spinach
• When putting in tupperware to take to work: put pasta + pesto in tupperware first. Add everything but the salad and parmesan and mix. Put the salad on top of all this and mix just before you are going to eat it. Take parmesan with you separately and sprinkle on top of salad just before digging in! YUM!