Quinoa Fresh Mint Salad


Powerful flavours of mint and lemon surround quinoa, the supergrain.

This is a Fairtrade adaptation of a recipe by "Meatless Monday".

Ingredients for 2 portions.

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


110 g
small sharp salad onion (or a bunch of spring onions)
fat clove garlic
tall stalks of fresh mint
15 ml
Zaytoun FAIRTRADE olive oil
to taste
salt and pepper


Dry toast the quinoa over a medium heat in a non-stick pan for a few minutes, until the grains begin to jump and smell toasty.

Add 200 ml water and allow to boil, cover, and simmer until the endosperm uncurls and the grains are cooked (20 to 25 minutes).

Pretty much all of the liquid will have been used up. Set aside to cool to room temperature (30 minutes).

Skin the onions and chop small. Put the chopped onions into a mixing bowl.

Skin the garlic and crush into the bowl.

Wash and trim the mint leaves from the stalks. Chop fine and add to the bowl.

Juice the lemon and discard pith and peel. Add the juice to the bowl.

Add the olive oil.

Turn well to mix the ingredients so far.

Once cool, add the quinoa to the lemony onion bowl and turn to ensure the quinoa is well juiced.

Check the flavour and adjust with salt and or pepper as necessary.

To serve

Turn out into a serving dish and decorate with a sprig of mint.

Serve at room temperature with crusty wholemeal bread.