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Essential Cuisine

Recipe Inspiration

Quinoa Salad

Quinoa Salad
PREP TIME: 20 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


750g quinoa, cooked per instructions using Essential Cuisine Light Vegetable Stock

750g feta cheese, grated

10 cooked beetroots, cut into wedges

250g sunblush tomatoes

100g fresh mango, cubed and griddled

Freshly ground pepper

Sea salt

50ml fresh lemon juice

150ml extra virgin olive oil

20g Essential Cuisine Vegetable Mirepoix Glace

1 bunch sliced spring onions

150g toasted pumpkin seeds (optional)

1 bunch torn basil leaves


1. In a suitable bowl, gently mix the cooked quinoa, beetroot, tomatoes and fresh mango

2. Blend together the lemon juice, oil and Essential Cuisine Vegetable Mirepoix Glace

3. Stir into the salad with the spring onions

4. Season to your taste with freshly ground pepper and sea salt

5. Spoon into a serving dish and sprinkle over the feta, pumpkin seeds and basil (optional)

Chefs tip

You can use cooked quinoa, just increase the amount of Essential Cuisine Vegetable Mirepoix Glace in the dressing if necessary. You can also use pre-cooked beetroot or boil from raw in their skins until tender to preserve the nutrients.

This recipe features...

Vegetable Mirepoix Glace

Vegetable Mirepoix Glace

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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