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Green Protein Salad

This nutritious salad is a delicious source of vegetarian protein. Quinoa is one of the best sources of protein around, and the egg gives an extra boost while helping to keep you full. Olives are a good source of essential healthy fats and add a complex, tangy flavour to the salad. I love this salad because it doesn't require any dressing, making it doubly healthy!

Makes 2 servings.


  • 2 cups of mixed lettuce leaves

  • 1 cup of quinoa

  • 1 cup or purple cabbage, diced

  • 4 boiled eggs, halved or quartered

  • 2 heaped tablespoons of mayonnaise OR plain yoghurt

  • ½ cup of sliced red onion

  • 2 sticks of celery, chopped,

  • ½ cup of halved, pitted olives

  • 1 teaspoon of dried basil

  • Sea salt and black pepper to taste


  1. To cook the quinoa, first rinse under cold running water to remove its bitter flavour. Tip into a pan and add double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.

  2. Wash the lettuce leaves and toss them in a serving bowl, then set aside.

  3. In a separate bowl, mix all the other ingredients together, including the quinoa.

  4. Add to the lettuce leaves and serve.

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