Summer Quinoa Salad


Summer Quinoa Salad

Serves 6


  • 1.5 cups dried Quinoa
  • 500 ml Liquid Gold Bone Broth
  • 200 grams fetta, crumbled or cubed
  • 2 medium sized sweet potatoes, baked with olive oil and diced in cubes (roughly 2cm)
  • 5 cup baby spinach, rinsed
  • 1 cup salad greens, rinsed
  • 1 avocado diced in cubes


How to prepare quinoa

  1. Unless its marked as rinsed, it will need to be covered in a bowl of cold water for 2 minutes to remove outer shell and then rinse quinoa in a fine mesh strainer with cool water for 30 seconds. Drain excess water and transfer quinoa to a cooking pot.
  2. Add 500ml of Liquid Gold Bone Broth, 250ml water with 1.5 cup dry quinoa and bring to boil. Cover and reduce heat to medium-low, so liquid simmers. Simmer for 15 minutes or until all liquid has been absorbed and grain is tender.
  3. Turn off the heat and allow cooked quinoa to sit and stay covered for at least 5 minutes.

 How to prepare salad:

  1. Add baby spinach, salad greens, cooked sweet potato, avocado and fetta with cooked quinoa in a large bowl
  2. Mix all ingredients together, serve & enjoy


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