Queen quinoa

Quinoa (pronounced keen-wa) is the queen of the grains. Eaten by the ancient Incas, this grain really is special. It’s packed full of minerals, like magnesium, calcium, iron and manganese, B vitamins and is a complete protein, which is rare in the vegetable world. It is classified as a superfood and is a great alternative to rice or cous cous and is gluten free. You get a protein punch with the mouthfeel and comfort of a carbohydrate.



A zingy, delicious quinoa salad with roasted red peppers, cabbage slaw, sprouts and horseradish


  • Quinoa
  • Red peppers
  • Mustard sprouts and alfalfa sprouts
  • A lemon
  • Cabbage
  • Organic plain yogurt
  • Caraway seeds
  • Cherry tomatoes, halved
  • Flax oil
  • Apple cider vinegar
  • Hot horseradish sauce
  1. Cook the quinoa and allow to cool.
  2. Roast a few red peppers in the oven until soft. Set aside.
  3. Finely chop some cabbage and place in a large bowl.
  4. Make a dressing for the cabbage with flax oil, yogurt, apple cider vinegar. Blend or mix until smooth.
  5. Mix the dressing onto the cabbage, add a handful of caraway seeds and set aside. This is a lovely coleslaw that we will place on top of the quinoa before serving.
  6. Place the quinoa in a big bowl and squeeze the juice of half a lemon all over it. Then chop the other half of the lemon into very small pieces and add them also to the quinoa. Mix.
  7. Chop the roasted peppers and add them to the quinoa along with the cherry tomatoes. Mix well.
  8. Place a good helping of quinoa on a plate, top with the cabbage coleslaw, generous portions of mustard sprouts and alfalfa sprouts. Just pile it all on top of the quinoa.
  9. Finish off by placing some little mounds of horseradish sauce randomly around the edges. This will give the dish a lovely hot kick along with the mustard sprouts.
  10. Enjoy!




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