Mary Berry Quinoa Salad is a fresh, colorful, and nutritious dish that combines fluffy quinoa with crisp vegetables, herbs, and a light lemon dressing. It has a wonderful balance of textures, from tender quinoa to crunchy cucumber and peppers. The flavors are bright, refreshing, and perfect for lunch, picnics, or as a side dish for grilled meats and fish. This easy recipe takes about 30 minutes from start to finish and is suitable for cooks of all skill levels.
Ingredients
For the Quinoa
- 200g quinoa
- 500ml water
For the Salad
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 150g cherry tomatoes, halved
- 4 spring onions, finely sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Dressing
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make Mary Berry Quinoa Salad Recipe
- Prepare the quinoa: Rinse the quinoa thoroughly under cold running water to remove any bitterness.
- Cook the quinoa: Place the quinoa and water into a saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes until all the water is absorbed.
- Rest the quinoa: Remove the pan from the heat and leave covered for 5 minutes. Fluff with a fork and allow it to cool completely.
- Prepare the vegetables: Dice the cucumber and peppers, halve the cherry tomatoes, slice the spring onions, and chop the herbs.
- Mix the salad: Add the cooled quinoa and prepared vegetables to a large serving bowl.
- Make the dressing: Whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl.
- Combine everything: Pour the dressing over the salad and toss gently until evenly coated.
- Chill and serve: Refrigerate for 20 to 30 minutes if desired, then serve fresh.
Tips for the Best Mary Berry Quinoa Salad
How do I stop quinoa from tasting bitter?
Always rinse quinoa thoroughly before cooking. This removes the natural coating called saponin that can create bitterness.
How do I keep the salad fresh and crisp?
Add the dressing shortly before serving if preparing ahead. This helps the vegetables stay crunchy.
Can I add extra protein?
Yes. Grilled chicken, feta cheese, chickpeas, or cooked prawns work beautifully in this salad.
Why is my quinoa mushy?
Using too much water or overcooking can make quinoa soft. Follow the recommended water ratio and cooking time.
Serving Suggestions
- Serve alongside grilled chicken breast.
- Pair with roasted salmon.
- Enjoy as a light lunch on its own.
- Serve with lamb kebabs.
- Add feta cheese for extra richness.
Storage
Room Temperature
This salad can sit at room temperature for up to 2 hours before refrigeration is recommended.
Refrigerator
Store in an airtight container for up to 4 days. Stir before serving to redistribute the dressing.
Freezing
Freezing is not recommended because the fresh vegetables can become watery and lose their texture after thawing.
Nutrition
- Calories: 240 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 120mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make Mary Berry Quinoa Salad ahead of time?
Yes, the salad can be prepared up to one day in advance and stored in the refrigerator.
Can I use different vegetables?
Absolutely. Courgettes, radishes, sweetcorn, and avocado are excellent additions.
Is quinoa salad served hot or cold?
It is usually served chilled or at room temperature, making it ideal for meal prep and picnics.
Can I add cheese to quinoa salad?
Yes, feta cheese, goat cheese, or crumbled halloumi pair wonderfully with the fresh flavors.
Mary Berry Quinoa Salad Recipe
Course: SaladCuisine: BritishDifficulty: Easy6
servings15
minutes15
minutes30
minutes240
kcal30
minutesA light and refreshing quinoa salad packed with fresh vegetables, herbs, and a zesty lemon dressing. Perfect for lunch, meal prep, or as a healthy side dish.
Ingredients
200g quinoa
500ml water
1 cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
150g cherry tomatoes, halved
4 spring onions, finely sliced
2 tbsp chopped parsley
2 tbsp chopped mint
3 tbsp olive oil
Juice of 1 lemon
Salt and black pepper to taste
Directions
- Rinse the quinoa thoroughly under cold water.
- Place quinoa and water in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 12 to 15 minutes until the water is absorbed.
- Remove from heat and leave covered for 5 minutes.
- Fluff the quinoa with a fork and allow it to cool completely.
- Combine cucumber, peppers, tomatoes, spring onions, parsley, and mint in a large bowl.
- Add the cooled quinoa and mix gently.
- Whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss well before serving.
Notes
- Allow the quinoa to cool fully before mixing.
- Fresh herbs add the best flavor.
- The salad tastes even better after chilling for 30 minutes.
