Baking Recipes & Tutorials,

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Ms Taylor


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Push & Push Quinoa Salad

Push & Push Quinoa Salad

Tala believe in healthy eating and diets to sustain healthy bodies and minds. For this reason, Tala are introducing the new Push and Push storage range that will revoluntionise the way lunches and healthy snacks are transported and prepared. 

Available in bright, vibrant colours, each canister is leak-proof, dishwasher, fridge, freezer and microwave safe for the ultimate convenience. The canisters can be used in the microwave and has heat proof wings that will ensure that containers can safely be lifted from hot environments. Sturdy, reliable and leak-proof, the boxes make great kitchen storage, and attractive, reliable lunchboxes, so you can take your New Year healthy eating plan to work with you.

If you have resolved to eat healthy this year, try this chunky gluten-free colourful salad packed full of fresh vegetables. The key to this salad is flexibility: layer the ingredients in tall 'Push and Push' storage boxes and take to work for a nutritious lunch or present it in a big glass bowl, or toss it all together if you prefer a more laid-back approach. The salad will keep well if made the day before, so why not gather the ingredients on Sunday, prep and layer the salad in the box, refrigerate and take this super healthy salad into work with you the next day? 

The quantities supplied are meant as a guide – feel free to reduce or increase any item according to taste or whatever you have to hand in you fridge or vegetable box.



100g quinoa

1 tsp vegetable stock powder

50g dried cranberries

100g tinned chickpeas, drained

1 carrot, peeled and grated

½ red onion, thinly sliced

10 cherry tomatoes, quartered

¼ cucumber, chopped

2 handfuls baby spinach, chopped

3 sprigs fresh parsley, chopped

2 tbs olive oil

Juice of half a lemon

1 tsp wholegrain mustard

Salt and pepper to taste



  1. Measure the quinoa into a saucepan, sprinkle the stock powder over it and whisk the dry mixture briefly to evenly disperse the stock powder.
  2. Pour 300ml of boiling water over the mixture and simmer over a low heat for about 20 minutes until the grains are tender.
  3. Remove from the heat and drain the mixture, allowing it to sit for 10 minutes (the Tala Triple Sifter suspended by the handles over a middle sink is perfect for the job).
  4. Fluff up the grains with a fork, and leave to cool.
  5. While the quinoa cools, prepare the other salad ingredients.
  6. Make the dressing by mixing the olive oil with the lemon juice and mustard and adding salt and pepper to taste.
  7. Stir one tablespoon of dressing into the quinoa, along with the chopped parsley.
  8. Mix in all the ingredients, or layer into a Push and Push storage box or a large glass bowl, drizzling over the remaining dressing to taste.

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