Green Quinoa Salad.


This healthy quinoa salad is bursting with flavour of fresh herbs and spices. It is excellent for a lunch base, main side dish or a light summer salad. Prepared in advance, it can be stored in an airtight container for up to three days in a fridge and used for a variety of lunches. Just add eggs, fish, tofu or whatever else you fancy.

Boiling quinoa, or any other grain/seed, with spices allows it to adsorb the flavour, making it less bland. I always add cardamom pods and cinnamon sticks to rice and various other spices to millet, quinoa and lentils. Adding saffron, or turmeric if you are on the budget, to lightly coloured grains turns them into a lovely golden colour.

Almonds and pecan nuts also go well with this salad and you can experiment with various herbs. Make sure to toast nuts lightly and not to burn them. They should not change colour at all.


Serves 2 as a light salad or 4 as a side dish:

  • 150g yellow quinoa, washed and any suspicious floaty bits removed
  • 1/2 tsp. ground cumin
  • 30g walnut halves
  • 4 spring onions, trimmed and thinly sliced
  • 1 fresh green chilli, deseeded and finely chopped (use gloves if you are too sensitive)
  • 30g rocket, washed and patted dry
  • 20g parsley,  leaves only, roughly chopped
  • 20g coriander, leaves only, roughly chopped
  • 15g chopped fresh dill
  • 2 tbsp. fresh mint leaves, finely chopped
  • 50ml extra virgin olive oil
  • salt and pepper to season
  1. Place the quinoa in a pan with cold water, bring to the boil, then add cumin and salt to taste. Boil for approximately 10 minutes, until the germ starts to separate from the seed (or follow the cooking instructions). When ready, drain thoroughly and transfer into a glass bowl to cool down.
  2. While quinoa is cooking, crush the nuts to smaller pieces. You can pop them in a plastic bag and smash them a couple of times with a roller pin. That should do it. Toast them lightly in a dry pan and leave to cool.
  3. Chop chilli and spring onions, and wash, trim and chop all the herbs.
  4. When everything is ready, add nuts, rocket and the rest of the ingredients to a bowl with quinoa, season with salt and pepper and mix it up well.


This recipe is: gluten free, wheat free, dairy free, sugar free, vegan.

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