Quinoa Salad

5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 87 kcal


  • 140 g Quinoa
  • 0,5 cube Vegetable broth
  • 50 g Sun-Dried tomatoes in oil
  • 1 tsp Turmeric
  • 1 Msp Ground cumin
  • 1 pinch Cayenne pepper
  • Some fresh coriander or parsley
  • 1 Pc. Paprika
  • 150 g Cherry tomatoes
  • 1 Pc. Avocado
  • Salt pepper
  • 1 tbsp Lemon or lime juice


  • Wash the quinoa well and then bring it to the boil in a saucepan with 370 ml of water. Add the vegetable stock cubes and simmer the quinoa gently for about 15 minutes over a low heat. The water should then be soaked up. Let cool and season with cayenne pepper, turmeric, lime juice, cumin and, if necessary, salt and pepper.
  • Quarter the tomatoes, chop the peppers, finely dice the avocado, chop the herbs and cut the dried tomatoes into fine strips. Stir everything into the quinoa.


  • I would only add the avocado when consumed immediately, as it quickly turns brown. Otherwise z. B. Mix in diced sheep cheese instead of avocado.


Serving: 100gCalories: 87kcalCarbohydrates: 8.8gProtein: 1.7gFat: 4.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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