Quinoa wonder salad


½ cup red quinoa

½ cup white quinoa

2 tsp olive oil

2 cups water

4 spring onions or 1 red onion

½ yellow capsicum

½ red capsicum

½ cucumber (seeds removed)

1 carrot

2 stalks celery

1 corn cob, blanched (no kernels)

¹/³ cup dried cranberries

½ cup toasted almonds, chopped

½ cup fresh herbs – parsley, basil, mint and coriander work well

For the dressing

¼ cup olive oil

1 garlic clove, crushed

Juice of 1 large lemon

½ tsp chilli paste

2 tsp Dijon mustard




Rinse quinoa in a fine sieve under running water for several minutes. 

Drain well. Sauté quinoa for 1 minute in heated olive oil and then add the water. Cover and bring to a boil.  

Reduce heat, simmer for 15 minutes, until all liquid has been absorbed. Remove from heat and leave to stand covered for 5 minutes. Remove lid and allow grains to cool.

Cut vegetables into small cubes.  Place quinoa, vegetables, cranberries, almonds and herbs into a bowl. Mix and season.

Place all dressing ingredients in a screw-top jar and shake well.

Drizzle dressing over salad, mix thoroughly and refrigerate to allow flavours to infuse before serving.


Extracted with permission from The Devonport Village Cookbook ($49 from devonportvillagecookbook.co.nz)

The Devonport Village Cookbook

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