Quinoa Salad


Any quinoa fans in the house? However you pronounce “quinoa” (HIF’s Nikki says “keen-wah" while Maureen gets tongue-tied with “quinona”), there’s no denying that this exceptionally-delicious-if-slightly-pretentious superfood has become one of the darlings of 2013 cuisine. So once you’ve snapped up a packet of quinoa, what should you do with it? Well, why not try this great Quinoa Salad recipe by HIF health expert Susie Burrell.


Serves 2
  • 1 cup quinoa 
  • 1½ cups reduced salt vegetable stock 
  • 2 oranges 
  • 500g pumpkin, diced into 1cm cubes 
  • ½ cup chickpeas (cooked or tinned) 
  • 5 shallot bulbs, quartered 
  • ¼ cup walnuts, roughly chopped 
  • 2 cups rocket 
  • 100g feta cheese, crumbled
  • ½ cup balsamic vinegar 


  1. Preheat the oven to 200°C
  2. Place the quinoa, stock and juice of 1 orange in a pot; bring to the boil.
  3. Turn down heat and simmer with the lid on for 10-15 minutes until the liquid has been absorbed. Set aside. Cut the remaining orange into wedges.
  4. Place a large oven tray drizzled with about 2 tablespoons of olive oil into the heated oven to warm the oil. Remove from the oven when oil is hot.
  5. Carefully place the pumpkin pieces, chickpeas, shallot bulbs and wedges of orange into the oven tray; toss well to coat with oil.
  6. Return to the oven and cook for 20-25 minutes until chickpeas are crisp and pumpkin tender. Remove from oven and set aside to cool slightly.
  7. Dry roast the walnuts in a hot pan for 2-3 minutes until golden; remove and set aside.
  8. To make the balsamic reduction add the balsamic vinegar to a small saucepan and heat over medium heat; allow the vinegar to simmer; whisk for 4-5 minutes until reduced by half and vinegar is syrupy. Set aside to cool.
  9. Combine all ingredients in a large bowl; dress with balsamic reduction to taste (2-3 tablespoons) and serve with grilled tuna or chicken breast. 


Category: Recipes

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