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Image of quinoa salad and fork

Basic quinoa salad

This salad is great for batch cooking, as it lasts in the fridge for three days. You can easily customise this recipe by adding additional vegetables, fresh herbs, or increasing the protein content by adding ingredients such as oily fish, chicken, tofu, nuts and seeds.

Serves 4

Calories per serving: 240


  • 200g quinoa
  • 1 small handful of coriander, chopped
  • 1 small handful of flat leaf parsley, chopped
  • 2 spring onions, finely sliced
  • 1 yellow pepper, deseeded and finely chopped
  • 100g mange tout, sliced
  • 1 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • Salt
  • Pepper


  1. Place the quinoa in a medium saucepan and cover with three times the amount of water. Bring to the boil then simmer for 6-8 minutes until the seeds begin to sprout. Drain using a sieve then rinse under cold water until cooled, and drain thoroughly. You can also use a pack of pre-prepared quinoa.
  2. Add the quinoa to a large bowl with the other ingredients and combine well.

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.

Find out more at Rob Hobson's website, or read more about the Elite Expert Panel

Nothing beats a healthy, balanced diet to provide all the nutrients we need. But when this isn’t possible supplements can help. This article isn’t intended to replace
medical advice. Please consult your healthcare professional before trying supplements or herbal medicines.