Layered Quinoa Salad

I was planning to make a salad for our Christmas dinner and to add bit more substance to a regular salad, decided to add some Quinoa to it. I like warm Quinoa Salads in winter. They are quite filling on their own and perfect for dinner parties! And I also like mixing in some fruits with my salad!

What you’ll need:

  • Quinoa – 1 cup
  • Salt to taste
  • Olive Oil – 1 tsp
  • Dried Fenugreek Leaves/Kasoori Methi – 1 handful or 2 tbsps
  • Spring Salad Mix (washed) – 2 cups
  • Sliced Cucumber – 1 small
  • Ripe Tomatoes cut in wedges – 2
  • Shredded Carrots – 1/2 cup
  • Sweet Corn – 1/2 cup
  • Mandarin Orange segments – 1 can (drained)
  • Fresh Basil Leaves – a small bunch

P.S – Salad Dressing Optional. I didn’t add.


1. Wash the Quinoa and add to a pot with Olive Oil, Salt and Kasoori Methi (Dried Fenugreek Leaves). Add 2 cups water for 1 cup Quinoa. Bring to a boil, reduce to low and cook covered. Let cool a bit and fluff with a fork.

2. In a serving bowl layer the cooked and cooled Quinoa, topped with Salad Mix, Sliced Cucumber, Corn, Shredded Carrots, Tomatoes, Orange segments and Basil Leaves.

Top with a salad dressing of your choice or skip. Enjoy!!