Lemon and Herb Quinoa Salad (serves 4-6)


This tabbouleh-style salad, packed with fresh green herbs and lashings of lemon, uses Hodmedod’s deliciously nutty organic quinoa. It’s suitable for vegan and vegetarians and it is gluten-free.


Top it with a variety of raw and roasted vegetables to make a Rainbow Bowl – it makes a fabulous summery lunch.




200g organic quinoa

30g fresh mint, leaves picked, finely chopped

100g fresh parsley, finely chopped

Zest and flesh of 1 lemon

Juice of around ½ lemon

An equal quantity of good olive oil

Salt and freshly ground black pepper


For the topping you can use any variety of red, orange, yellow, green and purple veg that take your fancy. We used:


A handful of cherry tomatoes

1 or 2 carrots, spiralised or shaved thinly

1 yellow pepper, de-seeded and sliced lengthways

1 courgette, shaved into thin ribbons (use a swivel peeler)

1 aubergine, cut into thinnish wedges

Oil, salt and pepper



Heat the oven to 200C, brush the aubergine wedges with oil and season with salt and pepper. Place skin-side down on a baking tray and roast for about 20 minutes until soft and brown at the edges but holding their shape. Remove and cool on kitchen paper


Rinse the quinoa and cook according to the packet instructions. Drain well and fluff with a fork.

Leave to cool somewhat.


Zest one lemon, then peel off the pith and with a sharp knife, cut out the lemon segments. Remove any pips and halve the slices. Juice half of the second lemon and whisk with olive oil, salt and pepper to make a sharp vinaigrette. Add more lemon juice if necessary.


Place the quinoa in a wide, shallow serving bowl and mix with the chopped herbs and vinaigrette. Stir through the lemon flesh and zest. Check the seasoning and add salt and freshly ground black pepper to taste.


Halve the cherry tomatoes. Spiralise or shave the carrots. Cut up the pepper and curl the courgette ribbons into spirals.


Arrange the vegetables on the quinoa salad like the spokes of a wheel, following the order of the colours of the rainbow: tomatoes, carrots, yellow pepper, courgette and aubergine. Drizzle with a little more oil and lemon juice, if you like.

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