Recipe // Quinoa Chilli Chop Salad

I love this quick easy salad as you can literally chop any vegetable and throw it in. Make a big batch of quinoa and mix it with different alternatives for a fast take to work lunch or prepare for a long weekend meal. Serves 4



1 cup of quinoa

50g baby spinach, in thin ribbons

1 small lebanese cucumber, grated and excess water squeezed out

1 punnet of mixed cherry tomatoes, halved or quartered

1 small bunch mint

2 big handfuls of flat leaf parsley

3 spring onions

seeds from half a pomegranate


3 tbsp olive  oil

1-2 red chilli sliced

1/4 cup lemon juice

1 tbsp honey



  1. Rinse the quinoa and place in a medium saucepan. Cover with 2 cups of water and heat to bring to the boil.
  2. Reduce the heat to a simmer and cover with a lid. Allow to simmer for 10-15 minutes or until all water is absorbed.
  3. Fluff with a fork and leave to sit as you prepare the rest of the salad. You can easily make ahead and store in the fridge for up to a week.
  4. Whisk the dressing ingredients together.
  5. Slice spring onions and herbs.  
  6. Combine all ingredients with the cooked quinoa, pour dressing over the top and fold to combine.


Other alternatives to try…

  • Swap the cucumber and tomatoes for grated zucchini and fresh corn kernels.
  • Add goats cheese or feta cheese.
  • Leave out the honey and change lemon juice to lime and the parsley to coriander.
  • Use a different green leaf – kale, swiss chard, bok choy.



Recipes Written & Styled by Amelia Wasiliev @amelia_propsandstyling
Photography by Luisa Brimble @luisabrimble
Homemade Tableware by Melissa Lellouche @melissalellouche
Additional props are stylists own and available for hire @amelia_propsandstyling
Shot on location @shoot_location


Leave a Comment


Bohemian Traders Journal © theme by Blog Milk + Coded by Krista Rae