Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Very tasty side dish - especially for barbecues! (It can be made a day ahead) - To make it a complete vegan meal, just add chickpeas or baked/grilled tofu chunks. Serve with (vegan)tzatziki.

Ingredients Nutrition


  1. Rinse quinoa in a strainer under running water and drain.
  2. Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
  3. Set aside to cool. Meanwhile prepare vegetables.
  4. Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
  5. Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
  6. Cover and refrigerate 2-6 hours or more. (Serve at room temperature).
Most Helpful

What a superb tasty salad! I found the marinade to be particularly flavourful.
I believe my only modification was to use fresh oranges for the orange juice, as well as toasting the quinoa prior to any boiling (see recipe here for toasting quinoa- really does improve the flavour!).
The salad lasted for about three days in our fridge, and the flavours became more intense over time.
Great recipe!

Axelboot November 16, 2012

Delicious! I used green onions, diced roma tomatoes, and kalamata olives. I also added diced avocado to mine.

SandwichQueen August 05, 2015

What a keeper of a salad! It got rave reviews from my guests. And considering how easy it was to make I'm going to do lots of repeats. I used a mixture of mostly red quinoa and it was so pretty with the cherry tomatoes mixture. I highly recommend that just for the striking visual it makes.

Wish I Could Cook December 18, 2011