Quinoa Salad


Most people still think salads are rather boring but they are so much more than just some green lettuce. By making a combination of all kinds of greens, herbs and wild edibles, you can create beautiful pallets of flavors that make a very interesting basis for what you can add next: sprouts, fermented foods, raw dressings or vinegars, nuts and seeds, all the colors of the rainbow or the tones of a few subtle colors. To feel more satisfied yet (de)light(ed), add sprouted quinoa and this fluffy lime mousse of avocado… 




Start with sprouting your quinoa


  • Soak 2 C of raw organic quinoa overnight (or more to have some stock)
  • Rinse well in the morning
  • Place them in a plastic sieve (metal oxidizes the sprouts)
  • Cover them up with a clean kitchen towel
  • Rinse them 2 to 3 times a day with water
  • Ready when they get a little “tail” after 1 day
  • Store in a sealed container in the fridge, ready to grab


For a surprising salad, mix by hand…


  • Arugula or mixed lettuces as much as you want
  • 10 freshly picked and finely sliced dandelion leaves (optional)
  • Some ransom (or another herb you like), sliced or torn into pieces
  • A small hand of pumpkin seeds
  • Freshly picked edible flowers of the season and your area
  • A TBSP of cold pressed virgin olive oil
  • A squeeze of fresh lime on top
  • Freshly picked edible flowers from your morning walk 


For the lime mousse, blend…


  • 1 ripe avocado
  • A hand full of fresh cilantro (only the leafs)
  • 1 TBSP date paste (blend some dates with a bit of water)
  • 3 TBSP apple cider vinegar
  • The juice of one lime
  • 1 clove of garlic, pressed
  • Spring water for your preferred consistency (start with a 1/4 C)
  • 1/8 tsp sea salt (start with less and add to taste)


Dress your plate…


  • Flatter your greens on a nice, large plate
  • With an ice cream scoop, scoop up a nice ball of quinoa
  • Squeeze the mousse on top of the quinoa with a pastry bag (or scoop it on)
  • Finish with a touch of lime zest (only if organic)




  • You can season the quinoa as you wish, from soft to hot and spicy
  • Or make a sweet quinoa with dates, raisins, apricots and mint
  • Sprout a larger amount of seeds and you’re set for the week
  • Mix some lime mousse in your greens for more in depth effect
  • For a summer touch, add mint to your salad and quinoa
  • A perfect energy lunch that fits in every elegant lunch box