Quinoa salad recipes | Australian Women’s Weekly Food

This naturally gluten free ancient grain is a brilliant addition to so many of dishes, adding a serving of plant-based protein to both sweet and savoury dishes. This collection of recipes honours its ability to take salads from bland to brilliant.

Quinoa is no longer just a side dish, nor is it considered boring. Our quinoa salad recipe ideas make for fabulous lunches or light dinners that are easy to meal prep.

Looking for more quinoa recipes?
While it may be relatively new to many of us, quinoa has been a staple food in the Andean region of South America for thousands of years. The Incas are said to have considered it sacred, calling it “the mother of all grains”.

As its popularity grows in Australia, we take a look at exactly what quinoa is, its impressive nutritional value and the best recipes to use it in.

Nutritious and delicious quinoa (pronounced keen-wa) is cooked and eaten like a grain, but it is in fact a seed. It has a delicate, nutty flavour and a slightly chewy texture.

There are three varieties of quinoa available – white, red and black. We love it as it is quick to cook, is an excellent carrier of flavours and adds a lovely texture to meals.

You can use it as a replacement wherever you might use grains or rice.

To prepare 1 cup of quinoa, rinse well under cold, running water. Bring 2 cups of water to the boil in a medium saucepan, add quinoa 
and cook, covered, over low heat for 10-12 minutes or until just tender. Drain any residual liquid and fluff up quinoa with a fork.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top