Jewelled quinoa salad

Jewelled quinoa salad

4.6 11 rating

Prep. 15min

Total 1 h 35min

8 portions

Ingredients

Salad

white quinoa (see Tips)
100 g
red quinoa (see Tips)
200 g
water plus extra for soaking
850 g
carrot cut into cubes (1 cm)
1
beetroot cut into cubes (1 cm)
1
frozen peas
60 g
shelled pistachios toasted
50 g
dried cranberries (see Tips)
40 g
fresh mint leaves only, roughly torn
3 sprigs

Dressing

extra virgin olive oil
100 g
Dijon mustard
2 tsp
honey
20 g
red wine vinegar
10 g
lemon juice
40 g
salt to taste
ground black pepper to taste
feta cheese crumbled, to serve (optional)
limes cut into wedges, to serve
2

Difficulty

easy

Nutrition per 1 portion

Protein 9.7 g

Calories 1508.9 kJ / 359.3 kcal

Fat 21.1 g

Fiber 5.6 g

Carbohydrates 30.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Celebrate summer with Nico Moretti 10 Recipes
Australia and New Zealand

You might also like...

Beetroot, pear and blue cheese salad

Beetroot, pear and blue cheese salad

1 h 10min

Stuffed butternut pumpkin with feta

Stuffed butternut pumpkin with feta

1 h 50min

Broccoli salad

Broccoli salad

10min

Beetroot salad

Beetroot salad

10min

Beetroot and carrot salad with vincotto dressing

Beetroot and carrot salad with vincotto dressing

10min

Beetroot salad with raita dressing

Beetroot salad with raita dressing

35min

Fennel, asparagus and camembert salad

Fennel, asparagus and camembert salad

30min

Beetroot, feta and spinach quiche

Beetroot, feta and spinach quiche

1 h 40min

Vegetable curry with cauliflower couscous

Vegetable curry with cauliflower couscous

45min

Vegetarian chilli

Vegetarian chilli

1 h 5min

Beetroot, Parmesan and cashew dip

Beetroot, Parmesan and cashew dip

5min

Vegetable bake with goat's feta

Vegetable bake with goat's feta

1 h 30min