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Summertime Quinoa Salad

The perfect summer salad to keep your blood sugar balanced and help you feel energised.
Quinoa is a slow-release

carbohydrate which won’t spike your blood sugar levels like
other grains. Plus the addition of plant protein from the quinoa and nuts helps to keep
you full and satiated.


  • 50g quinoa
  • 2 x garlic cloves, chopped
  •  1 spring onion, chopped
  • 1 pack of asparagus tips
  • 70g green beans
  • 100g of edamame beans
  • 50g of radishes
  • 75g of chopped pistachios
  • Juice of one lemon/lime
  • 2 tbsp olive oil
  • 1 tbsp of miso paste
  • 40g of pomegranate seeds
  • Pumpkin seeds to top


1. Cook the quinoa, following the instructions on the pack. Whilst it cooks, steam the
asparagus and green beans for 4 minutes until tender. Once the quinoa is cooked,
take off the heat and let cool. Stir in the asparagus and green beans.

2. Whilst the quinoa and veg cool, in a large frying pan, fry the garlic and onion with
the olive oil for 10 minutes until brown. Add in the lemon/lime juice and miso
paste and stir. Finally, add in the edamame beans and fry for 5 minutes.

3. Mix in the fried mixture into the cooled quinoa and stir well. Next, add in the spring
onions, radishes and pomegranate seeds.

4. Top with the chopped pistachios and a sprinkle of seeds and a touch of pepper and

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Hi there

London Nutritionist Clarissa Lenherr

I’m Clarissa, a registered nutritionist (mBANT) and workplace wellness expert. In my Harley St. London practice, I have helped hundreds of clients reach optimal health through creating sustainable, effective habits and dietary adjustments. My aim is to empower people with the skills, tools and knowledge to take their health into their own hands and feel the happiest, healthiest versions of themselves. Featured in The Daily Mail, Women’s Health, The Telegraph, and more.





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