Tossed Quinoa & Olive Salad

Tossed Quinoa & Olive Salad

Quinoa is the new black

I don’t know about you but I love quinoa! it’s such a versatile grain – I use it to make salads, stir fry’s, porridge, muffins, sushi, and so much more…

But this is probably my favorite way to eat quinoa – simply tossed in a salad!

Just a simple salad with quinoa, creamy avocado, olives, cherry tomatoes, bell pepper and a refreshing lemon dressing… Totally gluten, dairy and sugar-free. This has been one of my go-to meals lately – for a light lunch or an easy dinner.

Hope you love this recipe as much as I do! xo




2 cups cooked quinoa (or 1/2 cup dry with 1 + 1/2 cups water)
1 medium avocado
1 cup sliced cherry tomatoes
1 cup chopped bell pepper (red, orange or yellow)
1/2 cup pitted black olives
4 teaspoons olive oil
a squeeze of fresh lemon juice
sea salt & cracked black pepper (to taste)

(serves 4-6)



Bring the water & dry quinoa to a boil in a pot on the stove, and then simmer for 15 minutes
Once cooked, let the quinoa cool
Chop the avocado, cherry tomatoes, bell pepper
Pit the olives and halve
Toss the cooked quinoa (cooled) with the chopped avocado, tomatoes, bell pepper and olives with the olive oil, lemon juice, sea salt & cracked black pepper
Serve fresh & enjoy!

Made with love by Liezl Jayne xo


Photo’s by Liezl Jayne Strydom for