Perfect Picnic Quinoa & Olive Salad

This irresistible salad is packed with healthy ingredients. Enjoy it at home or allow it to take centre stage at any picnic. It’s full of fibre and protein, and is deliciously filling with its slightly nutty aroma and distinctive texture.

This is the perfect dish to make picnics memorable. It’s simple to put together and, if you fancy making extra, it’s lovely for lunches the next day too. (Just hold back on the dressing and peeling the avocado until you’re almost ready to enjoy.)

Serves 2

Prep time 15 minutes

Cook Time 15 minutes

Difficulty Medium

Home » Recipes » Light Bites » Perfect Picnic Quinoa & Olive Salad

Ingredients

1/2 cup uncooked quinoa

100g red cabbage

1 medium carrot

2 large handfuls curly kale

60g Fragata Marinated stoneless olives with olive oil and sea salt

1/2 ripe avocado

2 tbsp olive oil

Juice from 1 small lemon

Heaped tbsp honey

Pinch of sea salt and pepper

Method

Add your quinoa into a saucepan with 1 cup of water and bring to the boil. Reduce to a simmer, cover and allow this to simmer until all of the water has absorbed and your quinoa is light and fluffy. Use a fork to fluff the quinoa once cooked.

Meanwhile, shred the red cabbage and carrot, then combine these in a large bowl with the curly kale. Mix all of your dressing ingredients together and add a couple of spoonfuls of this to the salad. Massage the dressing in to help soften and break down the kale.

Roughly chop half of the olives and stir these and the cooked quinoa through your veggies.

Add the rest of your dressing and season to taste with salt and pepper.

Serve with some avocado slices and the extra olives to garnish.