Quinoa Herb Salad on a Yoghurt Honey Blanket

Cook Time 20 minutes

Servings 8


200g (1 cup) quinoa seeds, rinsed (see tip)

150g (2 cups) finely shredded red cabbage

A handful of coriander leaves, chopped

A handful of flat-leaf parsley leaves, chopped

1 small red onion, thinly sliced

75g (1/2 cup) currants

2 tbsp toasted pumpkin seeds

2 tbsp toasted pine nuts

375g (1½ cups) Greek yoghurt

2 tbsp raw honey

For the dressing

80ml (⅓ cup) extra-virgin olive oil

Juice of 1 lemon

1 tsp Dijon mustard

Salt & pepper


Place the quinoa in a saucepan with 500 ml (2 cups) of water and bring to a simmer. Cover and simmer over low heat for 10 minutes. Remove from the heat and set aside to cool with the lid on.

Combine the cooled quinoa, cabbage, fresh herbs, onion, currants and seeds in a bowl.

To make the dressing, whisk all the ingredients in a bowl. Toss through the salad.

Whisk together the yoghurt and honey, then spread it over a platter. Top with the salad and serve.

Tip - always rinse quinoa thoroughly before cooking to remove the bitter external coating of saponin naturally present to repel insects. If you skip this step your quinoa will taste bitter.


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