Are you looking for a salad that has lots of flavour but takes little time to prepare?

My husband has been stealing my lunches all week which is always a good sign that it’s time to pop this recipe on here and share it with you!

The combination of mint, spring onion and black currants will surprise your taste buds. The light and refreshing flavours combined with the slight sweetness of black currants work perfectly.

I always pair this salad with avocado and chicken to fill you up and leave you oh so satisfied.

I find this salad doesn’t need any dressing apart from a squeeze of lemon juice (but don’t skip this bit as it brings it together nicely).

I’m sure this salad will be on your regular rotation for your work lunch as it is for me.


Prep time: 30 minutes

Serves: 5 side salads


2.5 cups chopped baby spinach

3/4 cup spring onion

1/3 cup mint

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1/4 cup black currants

3/4 cooked quinoa (cook 1/4 dried quinoa)

Serve Each Salad With

1/2 to 1 cup of shredded chicken or chicken breast

1/4 to 1/2 of avocado

Wedge of lemon


  1. Rinse the quinoa thoroughly to remove the saponins. Cook according to the directions on the packet. This takes approximately 20 minutes.
  2. Whilst the quinoa cooks, chop the baby spinach, spring onion and mint.
  3. Pop all of the ingredients into a bowl.
  4. Pour the sunflower seeds and pumpkin seeds into the bowl and mix until evenly distributed.
  5. Once the quinoa is cooked, allow it to cool and then pop into the bowl with the remainder of the salad ingredients.
  6. Serve with 1/4 to 1/2 of avocado (depending on your liking) and a wedge of lemon to squeeze over the salad just before eating.
  7. To complete this as a full lunch meal, combine it with 1/2 – 1 cup of shredded chicken or chicken breast.