Warm Red Quinoa Salad

Preparation Time:  10 Minutes                              Cooking Time: 20 Minutes                               Serves:  3-4


  • 150g Organic Red Quinoa
  • 1 Veg Stock Cube
  • 2 Carrots
  • 1 Red Onion
  • 1 Celery Sticks
  • 2 Yellow Peppers
  • Fresh Coriander
  • Fresh Parsley
  • Sea Salt & Black Pepper

For the Dressing:

  • 6 tbsp Olive Oil
  • 2 tbsp Sherry Vinegar
  • 1/2 tsp English Mustard
  • 1/2 tsp Manuka Honey
  • Sea Salt & Black Pepper


Dissolve the stock cube in boiling water, and pour over the quinoa, cooking as the packet instructs, being sure to salt the water. Meanwhile, fire up another hob and put the peppers on the naked flame, and while finely dice the carrot onion and celery, constantly turn the peppers until pretty much black all over.

Rinse the peppers under cold water to get all the blackened skin off. Scrape off the stubborn bits with a knife. Dice finely.

Whisk up the dressing

Once the quinoa is cooked, toss in the veg and mix up with the dressing


Bonus Bits

– Quinoa overcomes many of the shortcomings of other grains. It is a fantastic source of protein with the amino acids lysine and isoleucine.  It’s fat content is also great, with oleic acid, a heart-healthy monounsaturated fat, and alpha-linolenic acid or ALA – the omega-3 fatty acid most commonly found in plants and associated with decreased risk of inflammation-related disease.

– This salad would be great as a BBQ accompaniment, or as a side with a roasted chicken breast and steamed broccoli.

– Homemade stock is always best, but when using stock cubes my recommendation is Kallo, as they are organic and free from gluten & MSG and other nasties!

One Response to “Warm Red Quinoa Salad”
  1. Diane Duffy says:

    I found this a nice tasty and easy meal to make. The instructions are clear and I like the bonus tips!!

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