Quinoa Salad with Lemon Honey Vinaigrette
This salad has been our best seller since day one.  It has lots of great texture and balance.  We have always used this salad to showcase what is in season in the region.  The recipe for the dressing can be found here

Making a Quinoa Salad like we do at the shop at home is easy.  In this recipe I will just be writing seasonal vegetables.  This could be perfectly poached asparagus in the spring; corn seasoned with our Grimsby Smoke Rub and charred on the BBQ in the summer; or as simple as roasted sweet potato with salt and pepper in the oven in the winter. You can use baby kale, arugula, spinach or really whatever hearty greens you have in the fridge.  The basic skeleton of the recipe is here but let your creative side (or pantry restrictions) guide you to your end product.


Quinoa Salad

Delicious and easy salad
Prep Time 27 mins
Course Salad
Servings 4


  • 50 g Quinoa Uncooked
  • 28 g Lemon Honey Vinaigrette
  • 10 g Celery Diced (2 stalks)
  • 20 g Red Onion Diced (half a small onion)
  • 8 g Red Bell Pepper Diced (half a pepper)
  • 5 g Hardy Green (Kale, Spinach, Arugula) Chiffanade
  • 100 g Seasonal Vegetable Whatever is in Season
  • 7 g Sea Salt


  • Preheat Oven to 350 degrees
  • Cook Quinoa According to Package and Cool
  • While quinoa is cooking, roast red onion in oven for 10 minutes or until soft and crispy brown on the edges of the onion. Let cool
  • Combine all ingredients to the cooled quinoa and toss to even coat salad with vinaigrette
  • Adjust seasoning and serve
  • Keeps up to 5 days in an air tight container in the fridge
Keyword Lemon, Salad, vegetarian
Tried this recipe?Let us know how it was!