CardioKit Quinoa Salad (goes well with Chilli con Corazón): a recipe share

A recipe share for CardioKit by Andreas Wingert

After spending the beginning of his career in some of Europe’s finest Michelin restaurants and hotels, Andreas had the opportunity to join Circle Health as Executive Head Chef at their flagship private hospital in Bath.  Andreas continues to work as Circle’s Executive Head Chef on various projects in the UK and China.



50g quinoa per person

300g cherry tomatoes halved

250g avocado

200g red onions (soaked in juice of 1 lemon and a little sea salt)

225g blanched kale

225g sprouting broccoli

100g toasted almonds

50ml olive oil

50g chopped coriander

1 lemon/lemon juice

sea salt

  • Rinse quinoa and cook in seasoned water.
  • Finely chop kale and broccoli then blanch in boiling salty water till tender. Remove and cool in ice water.
  • Toast flaked almonds in the oven till golden.
  • Slice cherry tomatoes in half, dice avocado and mix with the red onion and lemon juice.
  • Add all other ingredients and check the seasoning.
  • Serve (goes well with the chilli con carne).
Back to top