Quinoa is truly one of the most delicious "discoveries" of the past decade's food revolution, and the darling of the high protein fitness, vegetarian, vegan and clean eating movements.

Chewy, light and satisfying, it makes you wonder why we ever ate carb-heavy, gluten-filled cous cous to start with! It makes for a great quick mid-week meal or filling side, as we have prepared here.

Serves: 4

Pure South Press Macadamia Oil Quinoa Salad Recipe


1 cup white quinoa 
1 tin chickpeas
1 cup green peas
200g feta cheese, cut to small squares (or smoked/grilled tofu)
½ cup cashew nuts, halved & toasted
½ cup fresh bean sprouts
handful of fresh mint leaves, torn
4 tbsp Pure South Press Macadamia Oil
juice of ½ a lemon
salt & black pepper to taste 


  1. Bring water to the boil in a saucepan and prepare the quinoa as instructed on the packet (est. 15 min).

  2. Three minutes before the quinoa is ready, add the peas to thaw and cook. When ready, let the mixture cool for 10 min.

  3. Now add the other ingredients and mix thoroughly. Season to taste.

  4. Serve in bowls and finish off with another drizzle of oil and a last pretty mint sprig.