top of page

Warm Quinoa Salad

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.

bottom of page