Black quinoa & fennel salad

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  • 1 cup cooked black quinoa
  • 2 big handfuls baby spinach
  • 1 fennel bulb, finely sliced
  • 1 red capsicum, finely sliced
  • 1 zucchini, finely sliced
  • 1 avocado, diced
  • 1 handful parsley, roughly torn
  • 2 tbs pine nuts
  • 1 large lime, juiced
  • 2 tbs avocado oil
  • Sea salt and freshly ground black pepper


Black quinoa & fennel salad

serves 2

Add the cooled quinoa and the spinach to a bowl, along with the fennel, capsicum, zucchini, avocado and parsley.

Place the lime juice, avocado oil and salt and pepper in a separate bowl and combine well.

Serve the salad topped with a drizzle of the dressing and the pine nuts.

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