Quinoa Powerhouse Salad (hot or cold)

  • Author: Jane Hutton
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes


  • 250g quinoa
  • 250 ml vegetable stock
  • 250 ml carrot juice
  • 1 tsp minced or crushed garlic
  • 1/4 tsp fresh ground pepper
  • 1/2 tsp salt
  • 1 bunch asparagus, chopped
  • 2 medium carrots, cut into thin julienne strips
  • 1 courgette, chopped
  • 1 tbsp rapeseed oil
  • 1 tbsp extra virgin olive oil
  • 375g baby spinach, chopped
  • 250g chickpeas


  1. Place rinsed quinoa, vegetable broth, carrot juice, garlic, salt and pepper in a saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. When done, the grain should appear soft and translucent.
  2. While quinoa is cooking, heat a pan over medium-high heat. In a bowl, coat the chopped asparagus, carrot and courgette in the rapeseed oil, and then cook until slightly softened and lightly caramelised in the heated pan.
  3. Transfer the quinoa, caramelised vegetables, chopped spinach, and chickpeas to a large serving bowl and toss with the olive oil. Top with pitta shards or toasted almonds if desired. Season to taste.
  4. Store in an airtight container in the refrigerator for up to 3 days.


  • For added texture, toasted nuts or baked pitta shards could be added at the end. Chicken or beef strips, or bacon lardons, could also be added if you like. Adapt and experiment!

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