Quinoa salad with breakfast radishes, apricots and almonds

Serves: 6 Prepare & Cook:


  • 200g quinoa, rinsed
  • zest and juice of 2 oranges
  • 2 tbsp olive oil
  • ½ tsp SpinneysFood Cumin Seeds
  • 2 garlic cloves, finely chopped
  • 6 spring onions, finely sliced
  • 120g dried apricots, quartered
  • 200g breakfast radishes, finely sliced lengthways
  • 80g flaked almonds, toasted
  • 2 tbsp extra virgin olive oil
  • 1½ tbsp orange blossom honey
  • juice of 1 lemon
  • ¼ tsp chilli powder
  • small bunch coriander, leaves picked and roughly chopped


  1. Put the quinoa in a pan with the orange zest and juice and a pinch of sea salt. Add just enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer for 12 minutes, until cooked – the quinoa should absorb nearly all the liquid. Fluff through with a fork and leave uncovered for a few minutes to dry out.
  2. Heat the olive oil in a large frying pan, add the cumin, garlic and spring onions and cook for 2 minutes. Stir in the quinoa and cook for 1 minute. Add the apricots, radishes and almonds. Remove from the heat, dress with olive oil, honey and lemon juice. Add the chilli powder, season, scatter over the coriander and serve warm.

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