Saintly Quinoa Salad

Saintly Quinoa Salad


126 people made this

About this recipe: This salad is delicious! It's also gluten-free, vegan-friendly and quick and easy to make. Quinoa is tossed with vegetables and herbs in a basalmic-olive oil dressing. Serve as is or alongside a summer bbq.


Serves: 12 

  • 1 teaspoon rapeseed oil
  • 1 tablespoon finely chopped garlic
  • 4 tablespoons diced onion
  • 600ml water
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 340g quinoa
  • 135g diced fresh tomatoes
  • 100g diced carrots
  • 75g diced yellow pepper
  • 75g diced cucumber
  • 75g frozen sweetcorn, thawed
  • 4 tablespoons diced red onion
  • 1 1/2 tablespoons chopped fresh coriander
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar

Prep:20min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 

  1. Heat the rapeseed oil in a saucepan over medium heat. Cook and stir the garlic and 4 tablespoons onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt and 1/4 teaspoon black pepper and bring to the boil; stir the quinoa into the mixture, reduce heat to medium-low and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh sieve and transfer to a large mixing bowl. Refrigerate until cold.
  2. Stir the tomatoes, carrots, pepper, cucumber, sweetcorn and 4 tablespoons red onion into the chilled quinoa. Season with coriander, mint, 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.

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Reviews (1)


Love this salad. Used white instead of red onion and red pepper instead of yellow as that was all I had in the cupboard and it was fantastic. Yum! - 15 Jul 2012

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