Warm Quinoa Salad

April 5, 2019

Warm Quinoa Salad




15 ml     Olive oil

250ml    Quinoa rinsed

450ml    Water

250ml    Button Mushrooms, chopped

250ml    Broccoli (florets)

250ml    Frozen peas

2ml         Salt

1 ea        Garlic clove, chopped

60ml      pine nuts, toasted

30ml      Lemon Juice



  1. In a medium pot, add olive oil over medium-high heat.  Add quinoa and stir.  Cook for 5-6minute, stirring occasionally until water is absorbed and quinoa is starting to brown.

  2. Add water and bring to a boil.  Reduce heat, cover and simmer until moisture is absorbed, about 15 minutes.  When done, transfer the cooked quinoa to a medium bowl.

  3. While the quinoa is cooking, add olive oil to a large pot over medium-high heat.  Do not rinse skillet.

  4. Add mushrooms and broccoli and cook for about 3-4 minutes, stirring occasionally, or until mushrooms are starting to soften but still a little firm.

  5. Add peas, salt and garlic.  Reduce heat to medium and cook, stirring occasionally, until sweet peas are no longer frozen and warm throughout, about 3-4 minutes.

  6. Remove from heat, and add the mushrooms/broccoli mix to the bowl of quinoa.

  7. Transfer the pine nuts to the quinoa mix, add the lemon juice, season with salt and pepper and stir.  Serve 6.
















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Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria