The New Year is all about healthy habits and clean eating; these delish quinoa salads are guilt-free, but packed with protein and so satisfying. Quinoa is naturally gluten-free and contains all 9 essential amino acids; it’s full of fibre, zinc, potassium, iron and magnesium. High in flavour and nutrients but low in calories, these two quinoa recipes are best served chilled so they’re great for summer. So break out a packet of our much-loved organic quinoa and get cooking!


Honey Nut Quinoa

Ingredients:

  • 1½ cups quinoa
  • 1Tbsp honey
  • ⅓ cup fresh cilantro, finely chopped
  • ⅓ cup honey roasted peanuts
  • Juice of 1 fresh orange
  • 2tsp fresh orange zest
  • 2 scallions, thinly sliced
  • Pinch of salt & freshly ground pepper

Method:

  • Cook the quinoa according to package instructions, until soft & fluffy.
  • Remove the cooked quinoa from heat & immediately transfer to a large bowl.
  • Add the honey & gently toss to combine. Cover & set aside for 10 minutes, to let the honey soak in.
  • Combine the cilantro, peanuts, scallions, orange juice & zest. Add to the quinoa & mix well.
  • Serve warm or chilled. Makes 4 servings.

Mixed Berry Quinoa

Ingredients:

  • 1 cup quinoa
  • 450g blackberries
  • 450g raspberries
  • 2Tbsp fresh basil, finely chopped
  • 2 cups baby spinach
  • 1 scallion, finely chopped
  • 2Tbsp balsamic vinegar
  • 1tsp stevia
  • 1Tbsp extra virgin olive oil
  • 2Tbsp fresh lemon zest
  • Pinch of salt & freshly ground pepper
  • 2Tbsp flax seeds

Method:

  • Cook your quinoa according to your package directions, until light & fluffy. Remove from heat & set aside to cool for 20 minutes.
  • Combine the quinoa, berries, basil, spinach & scallions in a large bowl; toss well to mix. Place in the refrigerator to chill for 25 minutes.
  • Whisk the vinegar, stevia, olive oil & lemon zest together in a separate bowl.
  • Remove the quinoa mix from the fridge & toss with balsamic dressing. Top with flax seeds.
  • Serve chilled with additional lemon zest. Makes 4 servings.