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25 Jan, 2014

Quinoa super salad

I love a recipe that uses up leftovers and this is just that. Quinoa is a great base as it has a lovely texture and subtle nutty flavour that can take on lots of ingredients. So raid your fridge and get cooking.



200g quinoa
1 stick celery
5 cherry tomatoes
1/2 cucumber
1 red pepper
1 handful mange tout
1 handful golden raisins
1 handful cashew nuts
1 handful almonds
1 handful sunflower seeds


I think this recipe has about a hundred ingredients but not in a scary way! I basically just chucked in everything that was leftover in my fridge. So there's half a celery stick, a handful of tomatoes, the end of a cucumber, a handful of nuts and seeds.... the list goes on.

The key with this dish is to cook the quinoa well, make sure you toasts any nuts of seeds as this will give the dish depth and then season well.

So raid your fridge and cupboards and get the quinoa on.

To make:

Place the quinoa in a saucepan and cover with three times the amount of water. Bring to the boil and simmer for 8-10 minutes until tender but still with a little crunch. Strain in a sieve, run under cold water to cool and leave to drain. Mean while finely chop the rest of the ingredients and toast your nuts and seeds in the oven for about 8 minutes until golden. Season and add the lemon juice and rapeseed oil. Serve immediately.