Nutty Quinoa Salad

Quinoa isn’t just a food trend, it’s a revolution. Every few years an ingredient gets its due credit & becomes a household staple, it’s time for Quinoa to shine. A super grain, packed with protein & nutrients, I gladly replace my brown rice with it but my favourite method of having it is in salads. This ultra-creamy walnut dressing adds a lot of character to the dish.

  • 40g Quinoa (Red/White)
  • 20g Carrot
  • 20g Cucumber
  • 20g Red Onion
  • 20g Red Cabbage
  • 50g Assorted Bell Pepper
  • Handful of Parsley
  • 15g Walnuts
  • 3ml Apple Cider Vinegar
  • 2ml Light Soya Sauce
  • 1 Bird’s eye Chilli
  • 1 Pod Garlic, crushed
  • Salt
  • Black Pepper

  • Boil the Quinoa in 90ml of water till cooked & drain excess water.
  • Finely dice the red cabbage, cucumber, carrot, red onion & bell pepper.
  • Finely chop the parsley leaves.
  • Finely chop the Bird’s eye chilli and soak in the Apple Cider Vinegar.
  • In a dry pan, toast the walnuts till crisp; reserve 2 for garnish.
  • Blend the rest of the walnuts into a smooth paste; add the garlic, chilli vinegar, soy sauce, pepper & salt, if needed.
  • In a large bowl, toss all the vegetables, parsley & the dressing.
  • Top with the reserved toasted chopped walnuts as garnish.


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