Quinoa, avocado and kidney bean salad

Salad is amazing all year round – it’s often thought of as just leaves and a bit of oil, something you can add a little of to a meal. But salad is so much more than that! You can make a meal out of it – it’s just a case of adding different ingredients to it that will fill you up and add flavour. And the best thing is that it’s great as food prep for a couple of days ahead for work or studying.

Quinoa is a key ingredient for me in a salad as it provides protein and amino acids for energy. By adding beans, legumes or pulses, you’re getting plenty of fibre and carbs for more energy. Avocado, sunflower seeds and (extra virgin) olive oil provide healthy fats and plenty of vitamin E, an antioxidant that is great for the skin and protects cell membranes from oxidative damage – it’s such an underestimated vitamin. Olive oil is also rich in omega 3 and omega 6. This is a plant-based salad, but I would also add feta to it for extra flavour and texture.

When you’re living with endometriosis that often affects the bowel with adhesions, it’s essential to get enough fibre to aid digestion – it essentially helps to reduce pain with less food sat in your bowel.

Enjoy xx

Ingredients 

Per serving:

1 portion of cooked quinoa

Half an avocado, chopped into cubes

1/3 can kidney beans

1 sprig of spring onion, chopped

Small handful of tomatoes

2 radishes, chopped small

Handful of mixed salad leaves

Sunflower seeds

Coriander, chopped

Optional: organic feta

Dressing: olive oil, half a squeezed lemon, oregano (dried or fresh), cracked black pepper, Himalayan salt

Method

  1. Rinse the quinoa in a sieve thoroughly under water to remove the sapin, and cook on a high heat for 15-20 minutes, then leave for 5 minutes until soft before draining.
  2. Meanwhile, rinse the kidney beans, salad and veggies. Then chop half an avocado into cubes. Chop the spring onion, tomatoes and radishes into small pieces.
  3. Add all of the ingredients to a bowl and mix. Add the olive oil, lemon, plenty of dried or fresh oregano, black pepper and Himalayan salt, and mix well.
  4. Transfer the mixture to a plate or bowl and finish with some chopped coriander.


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