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Quinoa Salad


  • 1 cup quinoa
  • 2 cups vegetable or chicken stock or just water (I use organic vegetable stock cubes)
  • 2 tomatoes diced
  • 1 cucumber diced
  • 4 strips roasted peppers, diced
  • 4 semi sundried tomatoes, finely chopped
  • 2 tablespoons roasted pumpkin seeds (or replace with another seed or nut)
  • Feta

For dressing:

  • Jamjar, olive oil
  • White wine vinegar
  • 1 tablespoon mustard
  • 1 clove garlic, crushed
  • Fresh herbs, finely chopped (parsley, coriander, chives, or basil)
  • Sea Salt and freshly ground black pepper
Quinoa Salad


  • For 2 to 3 people or a side for 5/6
  • Pop the quinoa and the stock or water in a saucepan and put on a gentle heat.
  • The quinoa is cooked when all the water has been absorbed by the grain and it has opened out.
  • It should have a slight bite.
  • While that is cooking prepare all the other salad ingredients.
  • Put cooked quinoa, tomatoes, cucumber, peppers, sundried tomatoes and feta into a bowl gently mix together.
  • For the dressing half fill your jam jar with olive oil, add a third of the vinegar, the mustard, garlic, salt and pepper and chopped herbs.
  • Put lid on jar and give a really good shake.
  • Taste and adjust seasoning to taste. I would quite often add more mustard.
  • Add to salad and gently mix and scatter with pumpkin seeds.
  • You can use any salad or vegetables that you have lying around.
  • I sometimes make this with raw brocolli or roasted pumpkin.