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Quinoa & Spring Vegetable Salad


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Salad serves 4-6 

  • 1 cup mixed colour quinoa
    2 cups chicken or vegetable stock  
    3-4 cup radish, finely sliced
    1 small fennel, finely sliced
    1 small red onion, finely sliced
  • 150g sugar snap peas, blanched
    ½ cup parsley, chopped
    ½ cup coriander, chopped
    ¼ cup fresh dill, chopped
    2 spring onions, sliced
  • 1 small cucumber, peeled seeds removed and finely sliced
  • 2 stalks Celery heart, finely sliced
  • 1 lemon


Rinse the quinoa and allow to drain. Heat a little oil in a saucepan then add the quinoa and toast for 1 or 2 minutes. Add the stock and salt to taste and bring to the boil. Turn down the heat to a simmer and cook for 15 minutes until the liquid had absorbed and the quinoa is tender. Place the quinoa into a large bowl and allow to cool. Once the quinoa is cool, add the remaining ingredients and dress with a splash of olive oil, zest and juice of 1 lemon and season to taste. 

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