RECIPE: Quinoa Crunch

by Polly N on October 8, 2012

I’m not a big fan of grains or pulses or beans. But quinoa I love. And just so you know….it’s none of those things. Quinoa (pronounced Keen-wah) is in fact the seed of the Goosefoot plant. It offers many nutritional benefits which I will list below, plus it is gluten-free. BONUS!

I realise that traditionally I post all-raw recipes but today, I’m branching out and posting a part-cooked, part raw recipe so for anyone that is struggling with eating all raw in these colder climes, then this recipe might just be perfect for you.


  • Recent studies show that quinoa contains many anti-inflammatory phytonutrients
  • Quinoa contains ALA (alpha-linolenic acid)  – an omega-3 fatty acid essential for optimal health
  • Quinoa contains high levels of lysine and isoleucine, making it a complete protein source.
  • Quinoa is a good source of RDA nutrients like folate and copper, as well as containing significant amounts of certain tocopherols (members of the Vitamin E family)


Quinoa Crunch


  • 1 cup cooked quinoa
  • 2 inch chunk cucumber
  • 1 spring onion
  • 2 tablespoons shelled hemp seeds
  • 1/2 celery stick, chopped finely
  • 3 inch chunk red cabbage, sliced thinly
  • 1 tablespoon coconut butter
  • Pinch Celtic sea salt
  • 1/4 lemon

Creamy Garlic Dressing

  • 1 whole head garlic, roasted
  • 1 teaspoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon raw honey
  • 2-3 tablespoons olive oil


Begin by placing the whole head of garlic in tin foil and wrap so the garlic is encased. Place in the oven on 180 degrees C for 20 minutes. Cook the quinoa (1 cup quinoa to 1 3/4 c water, bring to the boil, reduce to simmer and cook for 10 minutes or until tender). Place the coconut butter into a frying pan with the red cabbage and gently fry for 7-8 minutes until it begins to soften slightly. Place the salad ingredients in a bowl. Drain the quinoa and place into the salad bowl with the red cabbage.

To make the dressing, remove the garlic from the foil and once it has cooled slightly, squeeze the whole bulb into a bowl or small mini-food processor. (The garlic should be soft and gooey like a paste and will ooze out of the skins.) Add the remaining dressing ingredients and combine until smooth. Pour over the salad and serve.







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