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Quinoa Winter Salad

Quinoa Winter Salad

 Serves 6


1 ½ cups Kiwi Quinoa , rinsed in cold water

3 cups Sabato Chicken Stock

Extra Virgin Olive Oil (EVO)

400g orange kumara, peeled and cut into chunks

Sea salt and fresh ground black pepper

20ml Mas Portell Merlot Vinegar

50ml Mas Portell Clementine Infused Extra Virgin Olive Oil

1 orange, zested and juiced

2 pears, cored and cut into thin wedges

50g Pinoli Pine Nuts , toasted

½ bunch picked watercress tips

1 small bunch fresh mint

80g Buchette Nostalgie Plain


Preheat oven to 180°C.

Lightly toast quinoa in a dry frying pan over a moderate heat until it pops, shaking pan occasionally.

Heat chicken stock in a saucepan until simmering and add toasted quinoa. Cover, reduce to a simmer for 10-15 minutes, until liquid is absorbed.

Keep covered and rest for 5 minutes.

Toss kumara with EVO, season with salt and pepper and bake in the oven until lightly caramelised.

In a bowl whisk together Merlot vinegar, clementine oil and orange zest and juice.

Toss quinoa, kumara, pears, pine nuts, watercress, mint and cheese together in a separate bowl. Drizzle over the Merlot vinegar and clementine dressing and garnish with extra mint leaves.

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