Quinoa Salad

  • Serves 4-6


  • 500ml (2 cups) water
  • 150g (1 cup) quinoa, rinsed, drained
  • Olive oil spray
  • 2 medium sized sweet potato cut cubes
  • 1 large red capsicum, halved, seeded, coarsely chopped
  • 1 red onion
  • 40g (1/4 cup) sunflower seed kernels
  • 2 tbs chopped fresh basil
  • 2 tbs chopped mint
  • 2 tbs chopped fresh continental parsley
  • 1  1/2 tbs fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp olive oil
  • 2 tsp red wine vinegar
  • 100g baby rocket leaves
*Ingredients available from Togninis Milton.


Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool. Meanwhile, preheat the oven to 180 degrees and roast the sweet potato for about 15 minutes or until tender. Add the capsicum, red onion, almonds, sweet potato, sunflower seed kernels, mint, basil, and parsley to the quinoa. Whisk the lemon juice, Dijon mustard, red wine vinegar, olive oil, salt and pepper in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.

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