A  lighter way to enjoy lunch that still hits the spot. Add chicken or tuna for an extra protein hit.


  • 1 1/2 cups uncooked quinoa (white)

  • Olive oil, optional

  • 2 cups chicken or vegetable stock

  • 1/2 tsp sea salt plus extra for serving

  • 1 bunch mint leaves, roughly chopped

  • 1 bunch of coriander, chopped

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 2/3 cup pistachios

  • 2/3 cup cranberries

  • 1 large avocado, chopped into cubes

  • 1 tbsp lemon juice

  • Black pepper to taste


  • 1.

    Place quinoa into strainer. Rinse thoroughly. Rub quinoa with hand while rinsing.

  • 2.

    Drain and place into a small pot. Stir in 2 cups chicken or vegetable stock and salt. Bring to boil.

  • 3.

    Lower heat and cook, covered, for 12- 15 minutes. 

  • 4.

    Remove the pot from heat and let stand for 5 more minutes, covered.

  • 5.

    Fluff quinoa gently with a fork and transfer the quinoa to a large bowl. Add herbs, olive oil, apple cider vinegar, pistachios, cranberries, avocado, lemon juice, sea salt, and pepper and toss well. Garnish with extra mint leaves.


Exclusive recipe by Lee Holmes from Supercharged Food.

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