clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quinoa, pea, sesame and shiso salad

  • Author: Samantha Gowing


Units Scale


1 cup white quinoa, wellrinsed and drained
1.5 cup water
50 grams fresh green peas, shelled and cooked
50 grams macadamia nuts
, lightly crushed
50 grams activated pepitas
1 tablespoon mint, finely shredded
1 teaspoon grated ginger
100 grams assorted sprouts – mung, snowpea or sunflower
1 teaspoon black sesame seeds

I cup Brookfarm macadamia oil
1 lemon, juice and zest
1 tablespoon apple cider vinegar

1 teaspoon gomasio – recipe below
2 tablespoons shiso leaves, torn
1 punnet micro herbs, leaves snipped


  1. Place quinoa in a saucepan and cover with 1 cup of water.  Bring to the boil, reduce heat and simmer gently without the lid until nearly all of the liquid has been absorbed.
  2. Cover pot with a folded tea towel and then place lid so as to absorb remaining liquid and the quinoa has started to split from the husk and become slightly translucent. Fluff it with a fork.
  3. Combine sprouts, peas, mint, macadamias, pepitas, lightly crushed, ginger, black sesame seeds through the cooked quinoa.
  4. Dressing
 – whisk ingredients together and fold through the quinoa.
  5. Garnish – with gomasio, torn shiso leaves and micro herbs and serve.

This website is using cookies

This website is using cookies.

We use cookies on our website to improve your browsing experience and analyse site traffic. These cookies are essential for certain functionalities and remember your preferences. By clicking ‘Accept,’ or continuing to browse the site, you consent to the use of all cookies and you agree to the placement of these optional cookies on your device. 

GET 5 IMMUNE boosting recipes right now!

There's Never Been A Better Time