• 1 cup (250 g) quinoa
  • 3 small bell peppers (capsicum), seeded and diced (I used an orange, a yellow, and a green to make the salad super gorgeous, but feel free to use one type!)
  • 1 cucumber, diced
  • 1/2 cup (60 g) walnuts, chopped
  • 1 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • himalayan salt, to taste



  1. Rinse the quinoa then add to a pot with 2 cups/500 ml water. Bring to a boil and stir frequently until all water is removed and quinoa is fluffy, about 15 minutes.
  2. While quinoa is cooking, wash and chop the peppers and cucumbers into small cubes.
  3. Chop walnuts, then add cooked quinoa, peppers and cucumbers into a large bowl.
  4. In a separate bowl combine olive oil, balsamic and salt, and stir.
  5. Mix in the dressing with the quinoa mixture until well combined.   #facts Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

    It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

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