Quick, healthy and – most importantly – delicious. Lily Simpson shared her lunchtime ritual at The Detox Kitchen with us, and her go-to meal? The quinoa, avocado and cashew nut salad. Simple and easy-to-find ingredients that will make lunch something to truly look forward to.

INGREDIENTS

120g quinoa
1 avocado, peeled and diced
½ cucumber, diced
Handful cherry tomatoes, halved
1 stick celery
Handful toasted cashew nuts
Handful toasted sunflower seeds
Pinch salt
Pinch pepper
Juice ½ lemon and wedge of lemon to serve
Olive oil

METHOD

Cook the quinoa. You can batch cook it at the beginning of the week so you have some readily available in your fridge. Then all you need to do is mix in some of your favourite ingredients. I add toasted nuts and seeds to all my salads as they add great flavour. Chop up some avocado, cucumber, cherry tomatoes and celery. Season with salt and pepper, a good squeeze of lemon juice and a drizzle of oil.

Read Lily’s full lunchtime ritual here. You can find her online at The Detox Kitchen.

Further Reading

GET THE RECIPE: Beetroot Falafel by The Detox Kitchen
WHAT I’M EATING NOW: Lily Simpson of The Detox Kitchen