This is one of my favourite lunches. It is so quick and easy and will do 2 or 3 day’s lunches.

Recipe from The Vital Nutrition Cookbook.


  • 250g ready cooked quinoa
  • A handful of sunflower and/or pumpkin seeds
  • 3 or 4 spring onions, very finely chopped
  • Small carrot, grated
  • 8 cherry tomatoes, halved
  • 6-8 sunblush tomatoes, chopped
  • ½ chilli, deseeded and finely chopped
  • ½ red pepper, diced
  • 1 avocado, peeled and cubed
  • 100g feta cheese, cubed
  • A handful of fresh coriander, basil or flat leaf parsley, chopped
  • Zest and juice of 1 lemon
  • 6 tblsp extra virgin olive oil
  • Sea salt & black pepper


  1. Place the ready cooked quinoa into a large bowl and separate out the grains with a fork.
  2. Place the seeds in a dry frying pan and heat gently until golden. Be careful not to burn them.
  3. Add the seeds to the quinoa.
  4. Add all prepared ingredients and mix gently.
  5. Season well.