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Black quinoa salad

Black quinoa, grilled vegetables, an olive-oil lemon dressing, chopped nuts, avocado and fresh mint leaves, this is the ideal recipe for radiant skin.


  • 1 cup quinoa
  • 1 teaspoon Himalayan salt
  • 1-2 tbsp coconut oil
  • 3 garlic gloves
  • 1 bunch spring onions
  • 20 cherry tomatoes
  • 1 avocado, cut into 1-inch pieces
  • ½ cup mint leaves
  • ¼ cup chopped toasted pistachios or almonds
  • Freshly ground black pepper and sea salt to taste
  • ¼ cup olive oil and 3 tablespoons fresh lemon juice 


  1. Bring quinoa to boil in a pan with a teaspoon of Himalayan salt. Use 1 cup quinoa and 2 cups water. Cover, reduce heat to low, and simmer. Turn fire off after 10 minutes, let cool in the pan for 15 minutes.
  2. Preheat oven to 175 degrees Celsius.
  3. Slice spring onions in 5 cm pieces. 
  4. Combine spring onions, tomatoes and garlic in a baking tray lined with parchment paper.
  5. Drizzle with melted coconut oil.
  6. Place in preheated oven for 15 minutes.
  7. Add quinoa to a salad bowl
  8. Whisk lemon juice and ¼ cup oil in a small bowl. Drizzle over quinoa and toss.
  9. Top with avocado, mint leaves and chopped nuts.
  10. Season with pepper and sea salt to taste.