Quinoa Salad

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


90g quinoa
1 tbsp. olive oil
225 ml water
1 tbsp. lemon juice
1 tbsp. orange juice
1 clove of garlic, crushed
2 spring onions, thinly sliced
1 tsp. grated fresh ginger
2 tbsp. raisins
2 tbsp. toasted pine nuts
1 orange, peeled and coarsely chopped
225g chopped cooked chicken (optional)
Salt & pepper to taste

A delicious and healthy lunchtime salad. Perfect for a warm sunny day...


In a strainer rinse the quinoa under running cold water and drain. Combine the quinoa and water in a saucepan and bring to the boil. Reduce the heat to low and cover until all the water is absorbed (approximately 10 mins). In a large bowl mix the remaining ingredients and season with salt and pepper. Stir in the quinoa and mix well. Serve chilled or at room temperature.

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