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Quinoa Salsa Salad — Cooking with Gia and Olive

By Gia Kavanagh 1 min read

A refreshing salad filled with complete protein of quinoa. A vegetarian's best friend.

Prep & Cook Time: 25 Minutes 

Serves: 8


  • 3 cups tricolour quinoa, cooked
  • 1 x 420 g tin organic kidney beans, drained and washed
  • 1 cup cherry tomatoes, cut in half
  • 1 large red onion, diced
  • 1 red capsicum, diced
  • ½ cup Kalamata olives, pitted and chopped
  • 1 cup fresh coriander, finely chopped
  • Salt, to taste
  • Juice of 2 limes or 1 lemon


  1. Cook the quinoa according to the instructions on the packet.
  2. Mix the remaining ingredients with the quinoa in a bowl.
  3. Top with lime juice.

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