Quinoa Salad Recipe

I have recently become a great fan of quinoa, a pseudo grain that unlike other grains, such as wheat and rice, it is high in protein and is considered a complete protein as it contains all nine essential amino acids. In addition to protein, quinoa features a range of other health-building nutrients, including fibre,  phosphorus, magnesium and iron.

I have started using quinoa as a salad base, and below is a recipe I put together for my lunch today, and thought it was worthwhile sharing.


  • 1 cup quinoa (most likely found in the ‘health food’ section of your local supermarket)
  • 1 cup celery, chopped
  • 1 carrot, peeled and sliced
  • 1/2 red capsicum, sliced
  • 1/3 telegraph cucumber, sliced
  • 1/2 cup walnuts, chopped
  • 1/4 chopped parsley, mint or coriander
  • 1 400gm tin of mixed corm and peas, drained (optional)


  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 tablespoon balsamic vinegar


  1. Place the quinoa in a saucepan with 3 cups of water. Place on stove, and bring to the boil.
  2. Once water is bubbling, turn heat down to low, and place lid over quinoa. Cook for a further 15 minutes.
  3. Once cooked, all water should be evaporated. Place in a salad bowl and set aside to cool.
  4. Once quinoa is cooled, mix in salad ingredients.
  5. Blend dressing ingredients with a whisk or shake in a jar.
  6. Mix in dressing.
  7. Cover and store in fridge, or serve immediately.

Note: The quinoa can be cooked ahead of time and stored covered in the fridge.

For other healthy food ideas, check out my other recipes.


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