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Quinoa Super Food Salad

Quinoa Super Food Salad


175g quinoa
400 mls vegetable stock
¼ tsp saffron
2 tbsp Udo’s Oil
2-3 pears cut in quarters
Zest of 1 lemon
100g Crozier blue, other blue cheese or feta cheese, crumbled
3 tbsp. whole almonds, caramelised in maple or agave syrup
Good dollop of maple or agave syrup
100g baby spinach leaves or land cress
20g fresh mint leaves, chopped
20g flat parsley, chopped


  1. Heat stock until boiling, add saffron and infuse for few minutes. 

  2. Rinse quinoa in a large bowl of water by swirling around, then rinse under the tap and add to boiling stock.

  3. Gently give a quick stir and then cover saucepan. Cook on low simmer 15-20 minutes. Check after 15 minutes and test a few grains - ideally there should still be a little crunch. The quinoa is cooked, or nearly, when you notice a small white comma shape. Liquid should have evaporated completely. Let quinoa sit 5-10 minutes to cool slightly before fluffing up with a fork. Place quinoa in a large bowl and set aside.

  4. As quinoa is cooking prepare the pears and hazelnuts. To prepare pears, heat a little maple or agave syrup in a large oven-proof pan, add pear wedges and gently saute for a few minutes until lightly golden. Place in oven and roast for 6-8 minutes or until tender and caramelised. Remove pan and turn pears so they gather excess caramel from juices, then leave to cool. 

  5. To prepare hazelnuts, using a clean pan heat a little maple or agave syrup, add hazelnuts and gently toss for 2-3 mins until a nice glaze forms over the nuts. Remove from pan onto parchment and spread them out. Allow to cool. Pulse nuts in a small blender briefly, so they are still quite crunchy.

  6. Add Udo’s Oil, zest of lemon, seasoning, parsley and mint to quinoa, then gently mix. Add spinach or land cress leaves and gently mix again.

  7. Arrange on a large platter, layering quinoa, pears, nuts and blue cheese alternately, and finishing off with some baby spinach or land cress leaves, pears, nuts and blue cheese on top.

  8. Serve immediately.

Serves: 4 as main course, or a lot more if used to complement other dishes