Summer is undoubtably the time for lighter, cooler meals and salads. But if you’re looking to have a salad as your meal, an ordinary garden salad isn’t going to fuel you through the day. How often have you had a salad for lunch and then found yourself looking for a snack an hour later?

This delicious summery salad is just as good as a side for your favourite protein as it is a standalone lunch because of the high fibre, high protein grains in it.


  • 2 cups tricolour quinoa (you can use any colour – I personally prefer this one)
  • 1 mango, cut into 1cm cubes
  • 1 carrot grated
  • 1 raw beetroot, peeled and grated
  • ½ cup shredded red cabbage
  • Juice of ½ orange
  • Juice of 1 lemon
  • Salt and pepper to taste


Cook your quinoa according to the packet instructions – I bring a pot of water to a rolling boil and then add my quinoa and simmer for 11 minutes.

Once cooled, add all ingredients to a large bowl and mix. Season to taste. It really is that simple.