• 150 gr tricolor quinoa, raw
  • 100 gr baby spinach
  • Handful toasted pistachio
  • 250 gr mixed berries
  • 250 gr feta cheese
  • 50 ml maple syrup
  • 50 ml lime juice
  • Handful fresh mint, chopped
  • Handful fresh basil, torn

Start by cooking the quinoa according to package instructions. Once cooked, spread the quinoa in a big tray to help it cool down evenly.

In a salad bowl combine the spinach, cooled quinoa, pistachios, maple syrup, lime juice, the herbs (save some basil leaves for later) and half the feta. Mix together with your hands, smashing the feta and spreading it across.

Serve topped with the fresh berries, the remaining feta cheese and some basil leaves.


  • 200gr pineapple chunks
  • 80gr cucumber, chopped, skin on
  • 20gr cashews
  • 15gr lime juice
  • 10gr fresh mint
  • 100gr ice
  • 60gr coconut milk

Put all the ingredients in a blender and blend on high speed for 1 minute. Serve with 2 ice cubes and a mint spring.