Spring Quinoa Salad
Tantalising texture and flavour in every bite
This bright and filling salad is the perfect base for weekday lunches – it will stay fresh in your fridge all week and not go soggy, making it ideal to portion off with a protein.
The flavours in each mouthful mixes sweetness from the cranberries and carrots, with a nutty aroma of the quinoa and crunch of the toasted nuts, along with a refreshing bite of spring onion and lime. The Salty Greek blend of herbs and spices – which includes rosemary, parsley, dill, basil, garlic salt and more – adds a rich flavour to the whole dish, and is as simple as a sprinkle.
Customise it
Try using black, brown or wild rice to substitute quinoa, as they will have a similar earthy flavour and texture that ensures this salad has more longevity in your fridge.
Other combinations of nuts will taste just as delicious too, and if you don’t have cranberries handy, try using raisins!
Quinoa tips
To cook more quinoa, simply use a 2:1 ratio, e.g. 2 cups of water to 1 cup of quinoa grains. For a richer flavour, use stock instead of water.
Ingredients
1 cup, Quinoa, uncooked
2 cups, Water
1/2 cup, Cranberries
1/4 cup, Spring Onion (chopped)
1/2 cup, Carrot (grated)
1/2 cup, Mango or Yellow Capsicum (cubed)
1/3 cup, Sliced Almonds (toasted)
1/3 cup, Pepitas (toasted)
1 Lime, juiced
3 Tbsp, The Salty Greek
Optional:
3 Tbsp, Coriander (fresh)
Recipe Steps
Cook the Quinoa
Rinse quinoa under cold water in a fine-mesh sieve to remove the bitter taste (30 seconds).
Combine the quinoa and water in a saucepan. Bring to boil over a medium-high heat, then decrease the heat to a gentle simmer.
Cook until the quinoa has absorbed all of the water, reducing the heat over time to maintain a gentle simmer (15 to 20 minutes)
Remove the pot from the heat, cover, and let the quinoa steam for 5 minutes.
Remove the lid and fluff the quinoa with a fork, mixing in 2 Tablespoons of The Salty Greek to infuse. Set aside to cool while you prepare the other ingredients.
To make the Salad
Chop spring onion; dice mango or yellow capsicum (depending on preference and seasonality); and grate carrots. Preparing these ingredients into small, even pieces will ensure that they distribute in the salad, making it easier to eat.
Toast pepitas and sliced almonds in a pan or oven on low heat, until they are aromatic (approx. 5 minutes).
Once quinoa is cool enough add all ingredients to a bowl or large flat platter and toss gently to combine.
Season with 1 more Tablespoon of The Salty Greek (or to taste) and the juice of one lime. Optionally, serve with fresh, chopped coriander.
Tips: Replace the almonds or pepitas with walnuts or pine nuts. This salad will keep well, covered and refrigerated for a few days – perfect for weekday lunch preparation.
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