Quinoa Herb Salad

quinoa spinach eggplant feta salad on a white background. the toning. selective focus

Serves: 4 | Prep time: 10 minutes | Cook time: 20 minutes | Cool Time: 1 hour


  • 1 large avocado 
  • 60ml basil-infused grape seed oil 
  • 1 Tbsp. light balsamic vinegar
  • 1 tsp. ground black pepper 
  • 1 Tbsp. Tamari soy sauce
  • 170g quinoa, rinsed 
  • 1 tsp. ground cumin 
  • 425g black beans, rinsed and drained 
  • 425g low sodium black olives, drained 
  • 1 large Swiss chard leaf, washed 
  • 2 jalapeños, seeded and sliced 
  • 100g chives, chopped 
  • 100g cooked corn kernels 
  • 20g basil, chopped


  1. Add the rinsed quinoa, cumin and 475ml of water in a saucepan. Heat on a stove burner at medium heat until the water bubbles. Reduce to a simmer and cook about 20 minutes. Fluff the quinoa with a fork and transfer to a large bowl or baking dish to cool.
  2. Roll the Swiss chard, ribbon-cut the leaf, and slice the stalk. Then place it in a large mixing bowl and then add beans, olives, jalapeño, chives, corn and basil.
  3. Mash up the avocado in a medium bowl and mix with the remaining dressing ingredients. Toss the quinoa with the veggie mixture, add the dressing, and thoroughly mix. Leave to stand at least 1 hour before serving.

Recipe Credit: Winnona Gaviglio