Quinoa Salad

Quinoa Salad

Some people shy away from cooking quinoa because they are unsure how to use it. Here is our simple, but delicious recipe for a quick quinoa salad which is not only scrumptious but a healthy alternative to a green salad.

Salad Ingredients

1cup quinoa, rinsed
2 cups of water
¼ cup pumpkinseeds
¼ cup toasted walnuts
¼ cup toasted pine nuts
¼ cup toasted almonds
1 bunch asparagus
½ red onion, finely diced
½ fennel, finely diced
1 bunch Italian parsley, chopped
1 bunch coriander, chopped
½ bunch mint, chopped
½ bunch dill, chopped
½ cup brown lentils
¼ cup pomegranate seeds
½ cup currants
1 lemon, juiced
3 tbsp extra virgin olive
Salt flakes and pepper to taste

1 cup Greek yoghurt
1tsp ground cumin
1tbsp lemon juice
Pinch of dill and mint


  1. Combine water and quinoa in medium saucepan over a medium to high heat. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the water is absorbed and the quinoa is tender. Transfer to a large bowl and set aside to cool.
  2. In a skillet, toast walnuts, pine nuts and almonds. Transfer nuts to a small bowl and grill asparagus in the same pan until slightly charred. Chop asparagus into 1cm pieces.
  3. Combine cooled quinoa with nuts, asparagus, pumpkin seeds, diced fennel and onion, chopped herbs, lentils, pomegranate seeds, currants, lemon juice and olive oil. Mix well and season to taste with salt and pepper.
  4. For dressing, mix yoghurt with ground cumin and lemon juice.
  5. To serve, dollop salad with yoghurt dressing and a pinch dill and mint.

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