Three Quinoa Salad | Mixed Quinoa Salad | Black Red White Quinoa Salad | Healthy Quinoa Salad
Three quinoa salad is a simple mix of black, red, and white quinoa combined with fresh vegetables and light seasoning. Each variety adds a slightly different texture, making the salad more interesting while still being easy to prepare. Cooking the quinoa until fluffy and cooling it completely helps keep the grains separate. The vegetables add crunch and freshness, while basic seasoning brings everything together without overpowering the natural taste. It works well as a light meal, side dish, or make-ahead option.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
Nil
INGREDIENTS
- 1/2 cup boiled black quinoa
- 1 tsp olive oil
- ¼ tsp garlic paste
- Salt pepper to taste
- 1/2 cup boiled white quinoa
- 1 tsp olive oil
- 1 tsp honey
- 1 tsp lemon juice
- Salt pepper to taste
- 1/2 cup boiled red quinoa
- 1 tsp olive oil
- 1 tsp lemon juice
- ½ tsp grated garlic
- Salt pepper to taste
- 1/2 cup chopped lettuce
- 1/2 cup chopped green capsicum
- 1/2 cup chopped cucumbers
- 2 tsp olive oil
- 1/2 tbsp garlic paste
- 1/2 tbsp lemon juice
- 2 tsp honey
- Salt pepper to taste
- 1/2 cup chopped tomatoes
- 1/2 cup chopped yellow capsicum
- 1/4 cup finely chopped onions
- 2 tsp olive oil
- 1/2 tbsp garlic paste
- 1/2 tbso lemon juice
- Salt pepper to taste
- Sliced Avocado
- Black sesame seeds
- White sesame seeds
- Salt pepper to taste
For the black quinoa
For the white quinoa
For the red quinoa
For the vegetable layer 1
For the vegetable layer 2
Other ingredients
METHOD
- Mix together all the ingredients.
- Mix together all the ingredients.
- Mix together all the ingredients.
- Mix together all the ingredients.
- Mix together all the ingredients.
- In a cake tin layer the black quinoa first, with the back of a spoon press it down to set it tightly.
- Add on the vegetable layer 1, followed by the white quinoa layer, vegetable layer 2 and finally top up the red quinoa layer.
- Decorate the top with sliced avocados, sesame seeds and salt pepper.
- Refrigerate for 30-45 minutes before serving.
- Demould and then serve chilled.
