Quinoa Salad

Serves 10 people | Cooks In 35 mins


  • 1500g Roasted Peppers
  • 500g Quinoa
  • 1500g Vegetable Stock
  • 150g Rocket Leaves
  • 40g Parsley
  • Salt, Pepper & Lemon Juice to taste

Allergy information


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  1. Wash the quinoa with cold water and set aside.
  2. Bring the vegetable stock to the boil and add the quinoa and cook for 12-15 minutes, stirring all the while.
  3. Move the quinoa off the heat and set aside for a further 10 minutes.
  4. Drain off any excess water and fluff the grains with a fork.
  5. Mix the quinoa with the warm roasted peppers and rocket, and season with the salt, pepper & lemon juice.
  6. Serve in shallow bowls.