A protein-rich salad for busy days

A salad designed for lunches where time is short but the plate remains elegant. We keep simple, textured, and easy-to-assemble elements on a refined platter.

It combines proteins, grains, and creamy fats to keep you going until your next meeting, without sacrificing presentation.

Ingredients

• 200 g cooked quinoa (approx. 70 g raw)
• 250 g sliced grilled chicken or 250 g grilled firm tofu
• 1 ripe avocado, sliced
• 300 g roasted vegetables (bell pepper, zucchini, beetroot, or sweet potato)
• A handful of young shoots or rocket
• For the vinaigrette: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt, pepper
• Optional: pumpkin or sesame seeds for crunch

Preparation

1. Cook the quinoa

Rinse the quinoa, then cook for 12–15 minutes in twice its volume of water. Drain if necessary and let cool slightly to keep it airy.

2. Prepare the protein and vegetables

Preheat the oven to 200 °C. Cut the vegetables, season with a drizzle of oil, salt, and pepper, and roast for 20–25 minutes until they begin to caramelize. For the chicken: season, pan-grill or bake, then slice. For the tofu: press, marinate lightly with a little soy sauce and oil, then pan-fry until golden.

3. Assemble and season

Mix the oil, lemon juice, mustard, salt, and pepper for the vinaigrette. On a plate or platter, arrange the quinoa as a base, add the roasted vegetables, avocado slices, and chosen protein. Drizzle with vinaigrette and sprinkle with seeds for texture.

How to serve

• On a refined platter: arrange the elements separately for a graphic look.
• In a lunchbox: keep the vinaigrette separate to prevent the avocado from browning.
• Serve warm or at room temperature depending on the time available.

Variations

• Change the base: replace quinoa with wild rice or bulgur for varied textures.
• Vegan version: opt for tofu and replace mustard with a spoonful of tahini paste (be mindful of tree nuts/sesame).
• Add a Mediterranean touch: black olives, sun-dried tomatoes, and an extra drizzle of lemon juice.
• For extra crunch: add toasted flaked almonds or sunflower seeds.

Why we love it

Contrasting textures — soft quinoa, roasted vegetables, creamy avocado, and grilled proteins — make every bite satisfying. The recipe easily fits into a quick lunch routine and sustains you for longer thanks to the protein/carbohydrate/fat combination.

The "glow" detail

Clean palette: deep greens, roasted oranges, and beige tones of quinoa. The avocado provides a graphic cut, the chicken slices or tofu create lines, and a few seeds add a visual point. A minimalist platter and a brilliant vinaigrette are enough for a premium result.

Allergy notes or useful mentions: Contains soy if prepared with tofu. Can be adapted gluten-free depending on the ingredients chosen. Adapt seeds and seasonings in case of tree nut or sesame allergy.