Quinoa is often described as a ‘superfood’. Full of nutrients, it’s a great source of protein and ideal for those following a plant based diet. Not only that but it also makes for a wonderful base to any kind of salad. Our current favourite concoction contains a few flavourful ingredients that ensure this dish has texture, sweetness, creaminess and punch. We doubt anyone will pass when you bring this out of your picnic bag – in fact, we’re sure they’ll be asking for seconds!
Picnic quinoa salad (serves 4-6) 
1 cup quinoa
1 avocado
1 yellow pepper
1 cup sliced green beans
1 green chilli
Juice of 1 lime
1 vegetable stock cube
Handful of chopped flat leaf parsley
Place the quinoa in a saucepan along with the stock cube and cover with two cups water. Bring to the boil and then reduce to a simmer. Cook for approximately ten minutes or until all the water has been absorbed. Fluff with a fork and set aside to cool.
Bring a small pan of water of water to the boil, drop in the green beans and simmer until just tender. Drain 
and immediately run under cold water.
Finely dice the yellow pepper, avocado, chilli.
Transfer the cooled quinoa to a large bowl, add all the vegetables, taste for seasoning (it shouldn’t require salt because of the stock cube), spritz over the lime juice and gently combine.
Finally, add the flat leaf parsley, stir through and serve – or pack into containers for your picnic!
