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.