Chilli, ginger and lime super food salad



Serves 2

Prep time: 10 mins

Difficulty: Medium







  • 2 large carrots (peeled and grated)
  • 1 large courgette (spiralized with the pencil sharpener like tool/ peel it with a peeler)
  • 1 bag of rocket
  • 1/2 red pepper (diced)
  • 1 red chilli (seeds removed and diced)
  • 1 teaspoon sesame seeds
  • 1 teaspoon sunflower seeds
  • 1 teaspoon pumpkin seeds
  • 1/3 cup quinoa
  • 2/3 cup of water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon dried chilli flakes
  • 1 teaspoon ginger puree
  • 2 tablespoons lime juice
  • Pinch salt and pepper


  • 1 teaspoon sesame oil
  • 1 teaspoon lime juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon ginger puree



  • Place quinoa, water, turmeric, chilli flakes, dried coriander, lime juice, ginger puree and sesame oil in a sauce pan.
  • Simmer until all the liquid is absorbed and the quinoa is light and fluffy ( about 10 mins)
  • Grate carrot, spiralize courgette and dice red pepper and chilli into a large mixing bowl.
  • Toast pumpkin, sunflower and sesame seeds in a dry frying pan for a few minutes on a medium until golden brown. Put in a bowl to one side.
  • Combine all the dressing ingredients.
  • Add rocket and cooked quinoa to the large mixing bowl with the rest of the vegetables.
  • Dress and toss.
  • Serve with the toasted seeds sprinkled over the top.


Not only does this salad look great, it tastes great too! The lime gives it a great zingy flavour, while the chilli adds a subtle heat. It is packed full of veggies that are so good for you, a real winner if you are after a super clean fresh meal. I either eat it as it is or serve with a juicy chicken breast. It is also a great take to work option. I make it the evening before work the next day, store in a tupperware in the fridge over night and I’m good to go. (make sure you keep the rocket and dressing separate until you eat it at lunch or it will become soggy).


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