Altiplano Salad


This is an international dish so ascribed to England.

The dish can be used as a side dish for a main course, or as a cold salad dish.

Quantities are for 6 portions.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


175 gm
350 ml
FAIRTRADE orange juice
1 bunch
spring onions
200 gm
15 ml
FAIRTRADE Tropical Forest runny honey
15 ml
wine vinegar
50 g
FAIRTRADE brazil nuts
salt and FAIRTRADE ground black pepper



Rinse the quinoa. Put the quinoa and the orange juice in saucepan, heat through and simmer until the seed germ has separated and the quinoa seeds are tender.


  • Wash and halve the grapes.
  • Chop the brazil nuts and toast until light brown in a non-stick frying pan over medium heat.
  • Trim the spring onions and chop.
  • Mix the honey and vinegar together
  • mix in the spring onions, grapes, and toasted nuts

For a side dish:

As soon as the quinoa is cooked, mix in the grapes dressing.

Adjust the seasoning and then turn into an oven proof dish, and put in the oven at gas mark 3 (165 °C; 325 °F) for 10 to 15 minutes to let the flavours mingle.


For a salad dish

Once cooked, allow the quinoa to cool, and then mix in the grapes dressing.

Adjust the seasoning and turn out onto lettuce leaves.

Serve cool.


Flaked almonds work well inplace of the Brazil nuts.

Either use white quinoa with red grapes, or red quinoa with green grapes.