Quinoa, peach, avocado salad w/ almonds, lemon and mint


1/2 cup quinoa

1/2 cup vegstock

2 shallot diced

2 small chili pepper

2 tbsp olive oil

3 tbsp chopped spring onion

2 tbsp lemon juice

1/2 cup chopped cherry tomatoes

A handful of purslane

1 tbsp chopped fresh mint

2 tbsp crushed almonds

1 small peach diced

1 ripe avocado

1 tsp untoasted sesame to decorate avocado

Salt and pepper to taste


  1. Wash and drain your quiona. Transfer in a small pot. Cover with vegstock. Bring to boil for 15- 20 minutes. Then strain and set aside.
  2. Finely chop shallot, chili pepper, spring onion, tomatoes, peach and mint. Transfer in a large bowl. Add cooked quinoa, lemon juice, crushed almonds and olive oil. Give them a good toss.
  3. Place 4-5 tbsp salad in to the plate. Place some purslane.
  4. Slice avocado very thinly or add half of avocado in the plate, add some salt pepper , sesame and lemon juice.
  5. Drizzle extra olive oil if you desired. Serve cold.


  • Margarida July 12, 2019 at 3:40 pm

    This salad looks so refreshing, love it, must give it a go. Thank you so much for sharing the recipe. Margarida & Blossom 😉

    • Gurme Vegan July 12, 2019 at 3:46 pm

      thanks so much dear Margarida, hope you like it. I’d love to see your creations. Much love, Nazlı

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