Updated: Sep 26, 2019

Salad is such a commonly created lunch option for us over here in Australia. I often have clients ask for Ayurvedic salad ideas as for so many of us, raw salads are hard to digest and can cause pesky side effects like bloating, cramps and indigestion. This little salad is an easy one to prepare the night before and can have many variations to the theme (as I will outline below). It is a complete meal that can be made seasonal by adjusting the veggies you roast, seeds you use or a different dressing as required.


  • 1 cup of organic tri-colour, white, red or black quinoa (you can also use mung beans or red rice as an alternative)

  • 1 serve of Roasted Vegetables, you can access the recipe here 

  • 1/3 cup of organic pumpkin seeds (you can also add or exchange with sunflower seeds, almonds, sesame seeds, all depends on your constitution and individual health needs)

  • Juice of half to 1 fresh unwaxed lemon

  • Some olive oil

  • Cracked pepper and Himalayan rock salt


Take the quinoa or your chosen grain and wash well in fresh water. Put the grain in a small saucepan and add 1 and a 1/2 cups of water. Bring to the boil, turn down immediately to a simmer, cover and let the water absorb and grains cook. While your quinoa is cooking, put a frying pan on low to medium heat and put in pumpkin seeds and/or other seeds of your choice. Stir gently until the seeds or nuts become fragrant and lightly toasted. Set aside and allow to cool.In a large bowl, add the cooked quinoa, roasted vegetables and the lemon juice, olive oil, salt and pepper. Combine and adjust to taste.Sprinkle with the toasted seeds and serve immediately.

With love and light,

Tamika x

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