Quinoa and Vegetables Salad

Quinoa and Vegetables Salad

Quinoa and Vegetables Salad


  • 1 head of cauliflower, cut into florets
  • 2 large carrots, scrubbed and sliced
  • 2 cups of kale, ribs removed and finely chopped
  • 1 small onion diced
  • 1 clove of garlic, finely chopped
  • 1 tablespoon of extra virgin olive oil
  • 1 cup uncooked quinoa grains
  • ½ cup of sliced almonds
  • Sea salt and freshly ground black pepper to taste
  • 3 cups of vegetable stock
  • A squeeze of fresh lemon juice to serve (optional)


  • Place the cauliflower florets and carrot into a food processor and process until finely chopped.
  • Place into a large saucepan with the chopped kale, onion, garlic and olive oil and sauté for a few minutes.
  • Add quinoa, sunflower seeds, almonds, pepper and vegetable stock.
  • Cover and raise the temperature until gently simmering. Continue simmering for
  • approximately 15 minutes or until all the stock has been absorbed and
  • quinoa is well cooked.
  • Taste and add a pinch of sea salt if needed.
  • This salad can be served warm or cold.
  • Add a squeeze of fresh lemon juice to serve if desired.

Variations: Substitute some of the vegetables with alternative seasonal choices such as fennel, capsicum, radish, broccoli, zucchini or spinach.

(Recipe credit Metagenics)