Siba's tip...

You can use white normal quinoa if you cannot find the mixed one. Omit the egg and replace honey with maple syrup to make it vegan.

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Quinoa Salad

Prep time

15 min

Cook time

25 min




  • 500 g (1 packet) of white and wild red quinoa
  • 825 ml water
  • 2 ml salt
  • 2−4 large eggs


  • 15 ml olive oil
  • 2 cloves of garlic, crushed
  • 100 g sugar snaps
  • 150 g asparagus tips
  • 2 baby cucumbers, sliced into ribbons
  • 6 red radishes, thinly sliced
  • 400 g wild rocket, rinsed
  • 30 g pomegranate rubies


  • 80 ml olive oil
  • 60 ml lemon juice
  • 15 ml honey, to taste
  • 30 ml fresh parsley, chopped
  • 5 ml fresh thyme, picked off the stem, chopped
  • Pinch of sea salt and freshly ground black pepper


  1. To make the quinoa: Place the quinoa in saucepan. Add the water and a pinch of salt. Bring to the boil and simmer with the lid slightly opened. Cook for 10 minutes until the water has evaporated and the quinoa is almost cooked.
  2. Close the lid well. Reduce the heat and cook for a further 5 minutes. This helps you achieve a light and fluffy quinoa with a bite to it. Tip into a serving platter and cool.
  3. In a separate saucepan, cover the eggs with cold water and bring to the boil. Simmer for 7−12 minutes until soft or medium, depending on your preference. Place in ice-cold water for 10 minutes, then gently peel. Cut in half.
  4. To make and assemble the salad: Heat the oil and sauté the garlic for 30 seconds until fragrant. Add the sugar snaps and asparagus tips, toss for 5 minutes, and tip on to the quinoa. Add the cucumber ribbons, sliced radishes, rocket and gently toss. Sprinkle with pomegranate rubies and gently toss. Top with the halved eggs.
  5. To make the dressing: Mix the dressing ingredients together and shake until well combined. Drizzle over the salad and enjoy!

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