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quinoa salad

Red Quinoa, Roasted Vine Tomato & Balsamic Onion Salad

This salad would be a great side for fish dishes, baked tofu or any other protein you enjoy eating. It also makes a simple lunch option and can be enjoyed as it is or spruced up with grilled chicken, falafel and hummus or avocado. We roasted our pumpkin seeds in a little olive oil and sea salt to add a crunchy salty element to the salad. The roasted vine tomatoes and balsamic onions add a wonderful acidity and sweetness, the rocket brings a peppery flavour and the quinoa makes the salad a filling and nutritious one!

It’s really easy to make this salad in bulk and eat it throughout the week for lunch. Creating big salads like this to dip in and out of can help you save money and reduce your plastic usage if you’re one who heads out for a takeaway lunch. An added bonus!

tomatoe balsamic onion quinoa salad

Recipe: Red Quinoa, Roasted Vine Tomato & Balsamic Onion Salad

Serves : 2

1 cup cooked quinoa (we used red quinoa but any type will do)

1 red onion, peeled and sliced

200g vine cherry tomatoes

2 Tbsp balsamic vinegar

50g pumpkin seeds

Olive oil

1 lime

Salt & pepper to taste

Big handful of rocket


  1. To cook the quinoa: Rinse 1/3 cup of quinoa in a sieve. Once rinsed, place the quinoa in a pot and add 1 cup of water. Slowly bring to the boil, stirring the quinoa every now and then. Allow to cook until the water has been absorbed the quinoa has softened. For more detailed instructions on how to cook quinoa, we recommend Minimalist Bakers Guide
  2. Preheat the oven to 180º C
  3. In the meantime placed the tomatoes and sliced onion on a baking tray and drizzle with olive oil. Drizzle about 2 Tbsps of balsamic vinegar over the onion. Roast for +/- 20 minutes.
  4. Add the pumpkin seeds to a small tray, drizzle with about 1 tsp of olive oil and mix it around to coat the seeds in the oil. Sprinkle over sea salt and mix again. Roast for about 5 – 7 minutes.
  5. Mix together the cooked quinoa, tomatoes (remove the steams), onion, pumpkin seeds, pepper and a squeeze of lime. If making the salad in bulk, allow this to cool before mixing in the rocket as the heat will make it wilt quicker when hot.
  6. Store in an airtight container in the fridge for up to 5 days.



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