Quinoa Salad

This quinoa salad is mixed with a variety of heart nourishing vegetables and includes a dressing to bring out the flavours. It’s really easy to make. The key is to prepare all the other vegetables whilst your quinoa is cooking, and then make the recipe whilst everything cools down.

Then voila, you can mix it all together and you have this delicious dish.

You can eat this salad on its own and perhaps add some cooked beans for extra protein. Or serve it as a dish as part of a main meal.


  • Quinoa (1/2 cup)
  • Water (1 1/2 cups)
  • Pinch of sea salt
  • Broccoli (1 cup) – small florets
  • Sweetcorn (1/2 cup) (cooked)
  • Carrot (1 cup) – finely grated
  • Pumpkin seeds (3 tbsps) – toasted
  • Red radishes (8) – finely sliced
  • Pine nuts (3 tbsps) – toasted
  • Spring onion (2) -finely chopped

For the dressing

  • Shoyu (1 tbsp)
  • Umeboshi paste (1 tbsp)
  • Sesame oil (1 tbsp)
  • Lemon juice (1/2 lemon)


Cook the quinoa in 1.5 cups of water with a pinch of salt. Bring to a boil and simmer for 20 minutes. If there is still liquid left after this, remove the lid and simmer for 5 more minutes. Transfer to a bowl and allow to cool. Then prepare the vegetables. Blanch the broccoli, grate the carrot, slice the radishes and spring onion. Toast the nuts. Mix it all together into a bowl. Add in the sweetcorn & the pumpkin seeds. Then mix all the dressing ingredients together. Pour over the salad and mix well.

What could go wrong?

Burning the quinoa (if the flame is up too high).

The dressing being too over powering/too much (if so, when you make it again, only add in 3/4 of the dressing).


Use different vegetables such as tomatoes, peas, spinach etc. Add some garlic into the dressing. Add some apple or orange juice into the dressing. Try different nuts or seeds. Cook once, eat thrice Make into a porridge by adding water, cooking for 15 minutes then blending. Add in some oat flakes and form into burgers and fry. Stir fry some vegetables and tofu and add this into it.

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