A great way to add fruit to your salad.


  • 1 cup tri-colour quinoa

  • 80g spinach leaves

  • 2 ripe nectarines, pitted and sliced

  • 1 ripe avocado, stone removed and sliced

  • Small red onion, thinly sliced

  • Handful of walnuts

  • 1 tbsp honey

  • 1 tbsp olive oil

  • 1 lemon, juiced


  • 1.

    Cook the quinoa according to the instructions on the packet. Leave to cool.

  • 2.

    Use the olive oil, lemon juice and 1 tsp of the honey to make a dressing.

  • 3.

    Put the sliced onion into the dressing and leave to stand.

  • 4.

    Put a piece of baking paper onto a baking tray. Spread your walnuts out in a single layer.

  • 5.

    Drizzle with the remainder of the honey. Cook in the oven until honey starts to caramalise. Remove and allow to cool.

  • 6.

    Spread your cool quinoa into a large bowl. Add the spinach leaves, nectarine slices and avocado slices.

  • 7.

    Remove the onion from the dressing and place into the salad. Top with the honeyed walnuts. Pour on the dressing to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe from Rebecca Searles, the founder of Family Garden Life.

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