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Active time
10 minutes
Total time
30 minutes
2 servings

½ cup (100g) of quinoa

1 cup (100ml) water

1 stalk spring onions

1 red pepper

¼ cucumber — sliced

½ cup (200ml) orange juice

1 teaspoon lime juice

1 Tablespoon balsamic syrup

Pinch of salt

  1. Cook the quinoa in the water for about 15 minutes. Let cool. This can be done ahead.
  2. While the quinoa cooks, prepare the vegetables then combine well with the cooled quinoa.
  3. Mix juices, syrup and salt together.
  4. Combine the juice mixture with the quinoa/veggie mixture and serve.



Recipe and photo courtesy of Ken Jones, author of The Quinoa Cookbook.


Calories: 110
Total Fat: 1.5 g
(Saturated Fat: 0 g)
Sodium: 10 mg
Carbohydrate: 22 g
Fiber: 2 g
Protein: 4 g

Yield: 2 servings

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