Quinoa, Papaya & Cucumber Summer Salad

By Andrea Alf

Serves 2 for main, or 4 as side dish



250g mixed cooked quinoa

2 lebanese cucumber

½ small papaya

½ hand full peppermint leaves, cutted in small stripes


60g coconut yoghurt

40g tahini

30-50g filtered water (more if you want a more thinner consistency)

1 lime juice

1-2 tbsp tamari sauce (more salty)  or coconut amino sauce (more sweet)

1 tsp sesame oil (optional)

¼ tsp chili flakes

Salt and pepper to taste



2 tbsp toasted black sesame seeds and 1 spring onion (optional)



Cut cucumbers and papaya in small stripes, mix with cooked quinoa, peppermint leaves and place on plates.

For the dressing put all the ingredients in Thermie or blender, mix until smooth and drizzle over the salad.

Sprinkle with black sesame seeds.


Easy – Enjoy!


Extra Tip:

If you don’t like papaya roast sweet potatoe stripes until crunchy outside and a bit soft inside and use instead for this recipe.