Thursday, April 30, 2015

Warm Quinoa Salad

I whipped this up in a cooking class yesterday. Super refeshing, quick and easy, and great for the warmer weather. The portions are for 1-2 servings specially for those who live alone.
Love Chef Mel xx

Warm Quinoa Salad

1/2 cup quinoa
1 cup spring water
1 inch strip kombu
1 cup sweet corn, edemame or peas
1 teaspoon freshly grated lemon zest
1-2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped basil
½ teaspoon salt
1 celery stalk finely diced
1/4 cup drained and diced roasted red peppers - can use fresh if preferred
2-3 tablespoons toasted and chopped walnuts

Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic, about 3-5 minutes.
Meanwhile, bring the water and kombu to a boil in a pan on a medium heat.
Add the quinoa and return to a boil.
Cover, reduce heat to a simmer and cook gently for 10 minutes.
Remove the lid and add the sweet corn (peas or edemame). Cover and continue to cook until the corn and quinoa are tender, 5 minutes longer. Remove and place into a serving bowl.
Add the celery, and peppers and mix gently.
Whisk the lemon zest, lemon juice, oil, basil and salt in a small bowl. Toss to combine with the quinoa. Serve with chopped walnuts and fresh basil.


  1. Thenks. Looks delicious. Do you need to rinse the quinoa first?

    1. This comment has been removed by the author.

    2. Yes you can lightly rinse and drain well x