Hazelnut Butter Quinoa Salad

Hazelnut Butter Quinoa Salad
Preparation Time: 10 mins | Cook Time: 20 mins | Servings: 3


  • 1/2 cup uncooked quinoa
  • Juice of 2 lemons, divided
  • 1/2 cup nuts or seeds of choice
  • 1 small cucumber
  • 4 tablespoons Hazelnut butter Buy it here
  • 4 tablespoons olive oil
  • 1 teaspoon chili flakes
  • 2 cups arugula


  1. Pre-heat oven to 220°C.
  2. In a medium pan over high heat, bring quinoa, 1 cup water and juice of 1 lemon to a boil. Season with salt, cover and reduce heat to low. Simmer until liquid is absorbed, about 10 minutes; let cool.
  3. On a baking sheet, toast nuts/seeds until crunchy, about 10 minutes.
  4. Slice cucumber in half lengthwise, then cut into half moons.
  5. In a bowl, combine hazelnut butter, olive oil, remaining juice of 1 lemon and chili flakes.
  6. In another bowl, combine quinoa, nuts/seeds, cucumber and arugula; toss with hazelnut butter dressing.
Macros Per Serving:

Calories: 539 | Fat: 43g | Carb: 32g | Protein: 12g

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