Ljupka Peev Naturopath, Nutrition, Herbal Medicine for women's health and fertility.
quinoa salad

Aromatic, Warm Quinoa Salad

Quinoa is a gluten-free grain that is actually a seed but has similar texture to rice or couscous, with a slightly nutty taste. It is a good source of protein and is considered easy to digest.

Quinoa is simple to prepare and this recipe can be frozen into portions for quick meals when you are time-poor or unprepared. It also makes great leftovers. Try it with Orange & Fennel Fish, serve it as a side to fish or chicken dishes or enjoy it on it’s own.


Preparation time:  10 minutes
Cooking time: 20 minutes
Serves: 6
  • Oven tray or roasting pan
  • Chopping board
  • Chopping knife
  • Grater
  • Garlic crusher
  • Small saucepan
  • Colander
  • Large bowl
  • Mixing spoon



  • 200g white quinoa
  • 400g (1 can) mixed beans, rinsed well.
  • 1 head of cauliflower, cut into small florets
  • 1 garlic clove, crushed
  • 1 cup each of fresh herbs: parsley, mint, coriander, roughly torn
  • 1 cup chopped chives
  • 2 lemons – finely grated rind & juice
  • 1 tablespoon red wine vinegar
  • Olive oil
  • 350ml water
  • Pomegranate (optional)




Preheat oven to 200°C.


Mix together cauliflower, beans, lemon rind and crushed garlic with a drizzle of olive oil. Season with salt & pepper. Spread out over an tray/dish and roast in the oven, uncovered, for about 15 minutes or until golden and cauliflower tender.


In the meantime, put the quinoa in a small saucepan with 350ml lightly salted water. Simmer over low-medium heat until all the water is absorbed (about 15 minutes). The quinoa should still be moist.


In a large bowl, combine the quinoa, cauliflower and bean mixture and add the herbs and pomegranate (if using).


Mix together the vinegar and lemon juice with 3 tablespoons olive oil and add to bowl. Season to taste and mix to combine.

Note: If freezing, do not add the dressing.





Gluten Free, Recipes, Vegetarian
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