Green Winter Salad

Stay healthy during winter with this warm and filling quinoa salad tossed with fresh seasonal greens – leek, baby spinach and broccoli. Perfect for packed lunches and full of protein and punch; enough to get you through even the gloomiest of winter days.

Serves 2


  • 1 cup white quinoa
  • 2 ½ cups water
  • splash of cooking oil
  • 2-3 cloves garlic, roughly chopped
  • 1 small leek, thinly sliced
  • 1 head broccoli, cut into florets
  • 4 tablespoons light soy sauce
  • 1 tablespoon sesame seed oil
  • large handful of baby spinach leaves
  • 2 tablespoons of chopped fresh coriander or flat leaf parsley
  • 1 tablespoon sesame seeds, toasted, to serve


  1. Rinse quinoa and place in a medium sized pot with water and a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 15 -20 minutes or until water has been completely absorbed and the germ ring has separated from seed.
  2. Heat oil in a pan or wok, add leek and garlic and stir fry over a medium heat for a few minutes until the leeks begin to soften and brown. Add broccoli and stir fry until just heated and still slightly raw.
  3. Add soy sauce and sesame seed oil, stir until liquid is mostly absorbed and vegetables are flavourful. Remove from heat.
  4. In a large bowl, combine cooked vegetables and warm quinoa.
  5. Toss through baby spinach leaves and chopped fresh coriander just before serving to keep freshness and crunch.
  6. Serve with a sprinkle of toasted sesame seeds.

You can order organic baby spinach and salad mix when in season, along with many other groceries from our webstore.

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