Warm quinoa salad

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  • 1 cup quinoa
  • 2 tbs extra virgin olive oil
  • ½ red cabbage, finely chopped
  • 3 celery stalks, finely chopped
  • 1 fennel bulb, finely chopped
  • 2 red onions, finely chopped
  • 2 carrots, peeled and finely sliced
  • 1 lemon, juiced
  • 1 tbs seeded mustard
  • 1 handful parsley, torn
  • 4 tbs pumpkin seeds


Warm quinoa salad

serves 2

Cook the quinoa with 1½ cups of water in a rice cooker or in a saucepan over medium-high heat. It’s cooked when it appears slightly translucent and fluffy.

Meanwhile, heat the oil in a pan over medium-high heat, add all the vegetables and toss well for 1 minute.cReduce the heat and cover, stirring occasionally, for 1-2 minutes, until the vegetables start to soften.

Place the lemon juice in a small bowl, add the mustard and a dash of oil and mix well. Once the quinoa is cooked, place it in a large salad bowl, add the vegetables and parsley, pour over the dressing and toss well. Sprinkle through the pumpkin seeds, toss again and serve

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