Andy Mcfadden’s Protein Punch Salad

(serves 4)



100g black quinola 

100g red quinola 

100g pearl quinola 

50g pine nuts 

1 cucumber 

150g cherry tomatoes(red, yellow, tiger skin etc.), halved 

50g raisins 

1 red chilli, finely chopped 

4 spring onions, trimmed and finely chopped 

4 soft boiled eggs (replace with grilled tofu for a vegan option)

½ bunch of parsley, tarragon, chervil, leaves only 

Juice and zest of 1 lime 

Zest of 1 lemon 

Olive oil 

Sea salt and freshly ground black pepper 



Cook the quinola separately according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly. 

Toast the pine nuts in a dry frying pan until golden and place in a salad bowl.

Using the same pan, toast the pearl quinola with a little oil until golden brown & crispy. Add this to the pine nuts. 

Peel the cucumber and cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half-moon slices and add to the almonds in the salad bowl. 

Add the tomatoes, raisins, chilli, spring onions and half the herbs to the bowl.

Then add all the different coloured cooked quinola and mix everything together.

Dress the salad with the sea salt, pepper, lime juice and zest and a good drizzle of olive oil.

Slice the soft boiled eggs in half and add on top of the salad. 

Taste and adjust the seasoning as necessary.

Garnish with the remaining herb leaves and and serve.