Winter quinoa and kumquat salad

Winter quinoa and kumquat salad


10 people made this

About this recipe: Pear, watercress and cucumbers are tossed with quinoa and dressed with diced kumquats, olive oil, coriander and lemon juice. If you can't find kumquats try using clementines.


Serves: 6 

  • 225g (8 oz) quinoa, rinsed
  • 350ml (12 fl oz) water
  • 2 kumquats, pips removed and chopped
  • handful chopped fresh coriander
  • 4 tablespoons extra virgin olive oil
  • 2 1/2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 pear - peeled, cored and chopped
  • 1 cucumber - peeled, seeded and chopped
  • 75g (3 oz) watercress, trimmed and coarsely chopped

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. In a medium saucepan, combine the quinoa and water and bring to the boil. Simmer over low heat stirring often, until tender, about 12 minutes. Drain and cool completely.
  2. In a small bowl, combine the kumquats, coriander, olive oil, lemon juice and salt. Allow to steep for 5 minutes.
  3. In a large bowl, combine the quinoa, pear and cucumber. Add the dressing and toss well. Add the watercress and toss again and serve.

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