A fresh salad that makes a perfect side dish. For a heartier meal add a protein source such as organic pastured chicken, lamb, beef or eggs. Quinoa Salad


2 cups organic quinoa (measured dry)

150g organic pine nuts

1 cup organic sultanas

1 cup organic pomegranate

1 small organic red onion

1 tsp unrefined sea salt

3/4 cup fresh organic parsley, chopped

150g organic full fat goat feta

2 sticks of organic celery, sliced


1) Soak the quinoa in water overnight

2) Toast the pine nuts on a fry pan on low- medium heat. Watch that they don’t burn, they should be golden brown when ready

3) Once the quinoa has soaked, rinse it well. Put into a pot, add water and bring to a boil. Once boiled simmer for about 15 minutes or until cooked. You may need to add some more water. The quinoa will look like it has a stringy tail when it’s cooked. Drain and rinse and put into a salad bowl or storage container

4) Chop the parsley and feta and add it to the quinoa along with the sultanas, celery, salt and pine nuts, mix well

Serve immediately. The pine nuts will become soft if put in the fridge so be sure to put them on just before serving

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