• 100g uncooked quinoa
  • 15g fresh parsley, chopped finely
  • 10g fresh mint, chopped finely
  • 30g dried cranberries or dried cranberries or dried goldenberries (or a mixture of all three if you wish!)
  • 10-12 large radishes, sliced finely
  • 20 cherry tomatoes halved
  • 1 pomegranate, deseeded
  • 1 large avocado, deseeded and cut into chunks
  • To decorate: a handful of pumpkin seeds and some chopped parsley

  • 2 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 2 tbsp of apple cider vinegar
  • 1 tbsp lemon juice lemon juice
  • ¼ tsp sweetener of choice (honey/ date syrup/ agave/ 1/8th tsp stevia)
  • ½ tsp sumac
  • ¼ tsp salt
  • Pepper, to taste
  • ¾ tbsp protein powder (if using; soya bean, pea or whey)


  1. Cook the quinoa as per manufacturer’s instructions. Allow to cool.
  2. In the meantime, chop up the salad ingredients.
  3. Make the dressing. In a small bowl, mix together the dressing ingredients.
  4. In a large bowl, mix together the quinoa, salad dressing and the chopped up salad ingredients, reserving some parsley for the garnish.
  5. Garnish with the remaining chopped parsley and a handful of pumpkin seeds. Enjoy!