Nutty Quinoa Salad

Serves 6-8 Prep Time 10 minutes   Cook Time 20 minutes   Rated:

Videos


The beauty of a generously proportioned salad bowl with jewel like colours is never overlooked in my house. I will often pull together some version or another of a fabulous quinoa/rice/farro/grain salad at a moment's notice, which honestly is the best way to think about this salad. Not enough of one thing? Don’t rush off to the shops, substitute in something else. As long as you get the texture of nuts, the freshness of herbs, the sweetness of dried fruit and the sour acidity of a dressing, you cannot go too far wrong. This dish is the antidote to hunger. It lasts for days, and you can make up a huge batch for the 1000’s or just make enough for two. This recipe appears in The Weekend Table, the book you really need to have on YOUR table...go get it now before we run out!

Here are a few more fabulous meal style salads to make you feel amazing and to feed a crowd...or not;

Leafy Herb, Lemon and Chickpea Salad

Sacred Salad

Kimchi Salad

Butternut Panzanella Salad

Kale Chicken & Brown Rice Salad

Thai Wild Rice Salad With Mango

Vietnamese Pork Salad with Rice Noodles

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

Do

1  

Place quinoa into the simmering basket and rinse. Place straight into the Thermomix bowl. Cover the quinoa with water and cook 15 min/100°C/speed 3. Drain and tip into a big mixing bowl. Fluff with a fork.

2  

Add the dried fruit, chop the herbs and add to quinoa with plenty of salt and the cinnamon.

3  

Place all the nuts, except pistachios and pine nuts onto a lined baking sheet and drizzle with EVOO and a little salt. Place into a cold oven set to 150°C/300°F and toast for 30 minutes, stirring occasionally. Cool.

4  

Add to salad with the pistachios, pine nuts and pomegranate arils.

5  

Drizzle with pomegranate molasses and more EVOO to taste.

6  

Serve!

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Salads

That's all the recipes!

No more recipes to load