This is how we do Quinoa Salad !

Well, hey there!

The sun is out and its exam time! Or maybe you’re just looking for something new to try out! Well, I think we’ve got something for you; Quinoa salad. And we’re not just talking any Quinoa salad, but The BMC’s Quinoa Salad, which is rich in both protein and amino acids in addition to packing twice as much fibre than any other grain! This salad is to die for! And, it’ll keep those brain cells ticking over!


Quinoa Salad


  • 240g quinoa
  • Vegetable stock cube
  • 470ml water
  • 1 Clove Crushed garlic
  • Half a red onion finely chopped
  • 300g skinless salmon fillets
  • 2 eggs
  • 1 head broccoli, broken into florets
  • 2 carrots julienned or coarsely grated
  • 100g baby spinach
  • ½ cucumber, sliced
  • 30g sultanas
  • 5 cherry tomatoes
  • 5tbsp chopped fresh mint, coriander plus extra sprigs to garnish
  • Slices of lemon or lime!

For the dressing

  • 2tbsp olive oil
  • Zest and juice 1 lemon
  • 1tbsp runny honey
  • 4tbsp chopped fresh parsley
  • Salt et Black pepper


  1. Mix a stock cube with 470ml water in a medium saucepan, add crushed garlic, few sliced red onions and bring to a bubbling boil. Reduce heat. Cover until liquid has evaporated. This will take 15 minutes. Take off the heat and leave the lid on top for 5 min. That`s the trick with quinoa!
  1. Meanwhile, cook the salmon, the eggs and the broccoli all at the same time: Put the salmon in a large saucepan and pour over enough boiling water from the kettle to cover. Bring the water to a boil, then cover and simmer for 4 min. Set the pan aside with the lid on for 5 min to steam. Drain the salmon, then flake the fish into the bowl with the quinoa.
  1. Then put the eggs in a pan filled with cold water and bring to a gentle boil. Cook for 7 min, then drain and run under cold water to cool. Next steam the broccoli for 4–5 min until tender-crisp.
  1. Mix all the dressing ingredients together in a small bowl or jug. Add chopped cherry tomatoes, remaining red onions and throw in some chopped mint and coriander!
  1. Peel the eggs and cut into quarters, then add to the quinoa along with the broccoli and remaining ingredients: cucumber, sultanas. Pour over the dressing and gently toss. Season with black pepper and serve garnished with chopped mint and coriander and a slice of lemon or lime.

We can guarantee you this is delicious because our uni students love it too! Did I mention you can use couscous instead of quinoa? That’s right, if you don’t have quinoa or not keen on it’s taste, try it with Couscous or even Pearl Barley!!!

This gorgeous salad is good enough for a Royal soiree! Mmmmmh!

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