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Superfood Quinoa Salad


  • 1 cup quinoa
  • Pinch of salt
  • 1 ½ cups water
  • 1 medium-sized beetroot, peeled and thinly sliced (or coarsely grated)
  • 2 carrots, peeled and cut into thin matchsticks (or coarsely grated)
  • 150g curly kale, tough stems removed and leaves finely sliced (about 2 ½ cups)*
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 8-10 dates, roughly chopped
  • 4 tablespoons pumpkin seeds
  • ½ cup chopped roasted almonds



  1. Combine quinoa, salt and water in a small pot and bring to the boil.  As soon as it boils, cover with a tight-fitting lid and reduce heat to lowest heat to cook for 15 minutes.  Turn off heat and leave to steam, still covered, for 5 minutes.
  2. Toss beetroot, carrots, kale, dates, pumpkin seeds and almonds with cooked quinoa and dress with extra virgin olive oil, lemon juice and red wine vinegar.  Season with salt and pepper.

*Tip:  toss kale with the olive oil, lemon juice and vinegar in a large bowl and gently massage the kale by rubbing it between your fingertips.  This helps soften the kale.

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