Skip to main content Search
Jewelled quinoa salad

Jewelled quinoa salad
4.6 12 ratings
Prep. 15 min
Total 1 h 35 min
8 portions
Sign up for free

Ingredients

Salad
  • white quinoa (see Tips)
    100 g
  • red quinoa (see Tips)
    200 g
  • water plus extra for soaking
    850 g
  • carrot cut into cubes (1 cm)
    1
  • beetroot cut into cubes (1 cm)
    1
  • frozen peas
    60 g
  • shelled pistachios toasted
    50 g
  • dried cranberries (see Tips)
    40 g
  • fresh mint leaves only, roughly torn
    3 sprigs
Dressing
  • extra virgin olive oil
    100 g
  • Dijon mustard
    2 tsp
  • honey
    20 g
  • red wine vinegar
    10 g
  • lemon juice
    40 g
  • salt to taste
  • ground black pepper to taste
  • feta cheese crumbled, to serve (optional)
  • limes cut into wedges, to serve
    2

Difficulty

easy

Nutrition per 1 portion

Protein 9.7 g
Energy 1508.9 kJ / 359.3 kcal
Fat 21.1 g
Fibre 5.6 g
Carbohydrates 30.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Celebrate summer with Nico Moretti 10 recipes
Australia and New Zealand

You might also like...

Root vegetables with hazelnut pangrattato

4.0(7)

40 Min

Tacos with vegetables and kidney beans (Thermomix® Cutter)

4.8(9)

30 Min

Fennel, freekeh and orange salad

3.8(8)

2 Std. 25 Min

Herbed mushrooms with pearl barley and roasted hazelnuts

4.1(11)

13 Std. 25 Min

Thai tofu and sweet potato cakes

3.6(40)

30 Min

Eggplant and porcini bites with turmeric tahini dressing

3.4(16)

55 Min

Roasted vegetables with horseradish cream

4.3(37)

40 Min

Sticky Sriracha tofu bowl

3.9(47)

45 Min

Celeriac parmigiana

4.5(8)

1 Std. 10 Min

Smoky beetroot and black bean sliders with soused cucumber

4.2(25)

1 Std. 20 Min

Green goddess pizza

4.5(14)

1 Std. 30 Min

Carrot, capsicum and pistachio pilaf

4.3(51)

1 Std.