Fresh Quinoa And Roast Spiced Chickpea Power Salad - Chef Cynthia Louise
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Quinoa is grown for its tiny edible seeds. Not a cereal, a seed. High in fibre and protein. A second-class protein at that, as it’s a plant, not an animal. Animals, tho, love eating that tiny seed.

I wish I had the quinoa plant surrounding me. Growing 3 meters in height and dripping with seeds, these remarkable plants also have young leaves that are so yummy and nutritious and can be eaten as a veggie similar to spinach (to which it is related). Primarily grown in Peru and Bolivia, quinoa has been a staple crop for millennia, and I LOVE IT, especially the black variety of quinoa. Yummmmmm! Good for the heart, black foods are. Well, that’s what they say… I love black quinoa cause it’s super earthy and forces me to chew, chew, chew!

Creativity At Its Finest

Today’s FREE recipe to you is what was in the fridge that day and how we (me and you) can get super creative when things don’t look or feel like we have the right ingredients. An excellent example of what I do most days when it comes to making a dish. Instead of running to the supermarket, I love creating meals with what I have; this is an excellent example of doing just that – turning quinoa into a power salad.

I trust your days are well, and your mind is sharp. Life is moving fast, and then we are onto the next life whatever that may look like for you. In the meantime, don’t forget how much you matter, how much of how you think, how you breathe and how you show up to others and yourself matters. You are loved.



  • 1 cup of cooked quinoa
  • 2 red radishes sliced, julienned
  • 2 carrots, julienned
  • 1/2 large avocado, sliced
  • 1/4 red capsicum, sliced
  • 1 mandarin, sliced into bite-size pieces
  • A handful of mint, chopped
  • A handful of basil, chopped
  • 1 cucumber, peeled and sliced
  • A sprinkle of #COMFORT

For the Dressing:

  • 1 tbsp French mustard
  • 1 tbsp maple syrup
  • 1 tbps apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp grated fresh turmeric
  • 1 tbsp water
  • A pinch of salt and pepper


Mix the dressing ingredients together and set aside.
In a big bowl, add all your veggies.
Put in the dressing and mix well.
Add roasted chickpeas.


Serves: 2-3
Prep time: 10 mins
Freezer-friendly: No

C, DF, RSF, V, Veg

The dressing I used in this salad is fantastic! More dressing recipes for your salads are in my Super Ebook Bundle.

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With love from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.