Quinoa Salad with Pine Nuts

Prep Time: 15 mins | Total time: 15 mins

Course: Side dish | Servings: 2

Difficulty level: Easy


  • 1 cup uncooked quinoa
  • ¼ cup toasted pine nuts
  • 1 small onion, finely diced
  • ½ cup bell peppers, finely diced (I use a combination of red, yellow and green)
  • ¼ cup cucumber, finely diced
  • 2 tbsp black olives, chopped
  • ¼ cup semi-hard cheese, diced (I prefer Gouda, but regular processed cheese will also do). Tip: keep the cheese dices similar sized as the chopped vegetables
  • ¼ cup dried cranberries
  • For the dressing:
    • 4 tbsp extra virgin olive oil
    • 2 tbsp lime juice
    • 2 tsp honey
    • Salt, to taste
    • Freshly ground black pepper
    • 1 tsp dried thyme



  • Wash and drain the quinoa. In a pan, add the quinoa with 2 cups of water, bring to a boil and simmer until water is absorbed and quinoa is cooked, approximately 5 minutes. Cover and leave for 2-3 minutes. With a fork, fluff the quinoa. Allow it to cool down completely
  • In a salad bowl, add cooked quinoa, diced onion, bell peppers, cucumber, olives, diced cheese and cranberries
  • To make dressing, put all of the dressing ingredients into a lidded glass jar. Shake vigorously for it to emulsify, approximately 30 seconds
  • Add dressing to salad. Toss well.
  • Serve cold. Add pine nuts when serving.
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