Prep: 10 mins
There’s nothing that can bring a pop of colour to a table like this quinoa salad. Served at room temperature with all of our favourite things, it’s a perfect accompaniment to indulgent roast lamb and the bonus is that it makes a delish packed lunch for work the next day too.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (18)
2 litres | stock — vegetable |
2 | bay leaves |
750 ml | dried quinoa |
60 ml | olive oil — extra virgin |
2 | garlic — cloves, minced |
30 ml | cumin — ground |
15 ml | coriander — ground |
60 ml | lemon juice |
250 ml | fresh flat-leaf parsley — chopped |
250 ml | fresh coriander — chopped |
125 ml | fresh chives — chopped |
125 ml | fresh basil — chopped |
1 | red chilli — deseeded and chopped |
100 g | whole almonds — roasted and roughly chopped |
250 ml | pomegranate rubies |
180 g | danish feta — crumbled |
salt — to taste | |
pepper — to taste |
Tap for ingredients