327. quinoa tangerine salad

September 11, 2013mayurisjikoni

healthy, healthy, healthy

It has been a while since I have posted a salad recipe. I am at the moment in the process of closing down my house for 6 weeks. For all those who have been following my blog, remember all the hassle we went through to get our Canadian visa, we finally are travelling on Saturday. Since Mombasa is a hot and humid place, things do not stay too good and fresh for a long time, so things like powdered spices, flours etc have to be stored in the fridge. While going through my kitchen cupboards I came across quinoa (keenwah) which I must have bought a while ago to try. Quinoa is not grain but edible seeds which have originated from the Andean region. I know of two types of quinoa, red and white. I used the white one. Quinoa is rich in amino acids and minerals like calcium, phosphorus and iron. Its cooked like rice and used as a salad, in place of rice and as a base for many dishes. Any type of vegetable, fruit and a dressing can be added to cooked quinoa to make an exciting salad. It’s filling and healthy as a light take away lunch or as an accompaniment to the main dish. Locally, quinoa is only found in the healthy U stores.


4 Servings

½ cup uncooked quinoa
¼ cup finely chopped spring onion
½ cup tangerine segments
¼ cup finely chopped fresh coriander or flat parsley
¼ cup crumbled feta cheese
¼ cup finely chopped sweet pepper (any colour)
1 tbsp olive oil
¼ tsp salt
1 cup water
1 tsp grated tangerine peel or zest

2 tbsp olive oil
1 tbsp sesame oil
1 tbsp balsamic vinegar
1 tsp sugar
¼ tsp salt
½ tsp pepper powder
½ tsp red chilli powder

To make fluffy quinoa :

  1. Wash the quinoa just the way you wash rice. Rub it gently between your palms to remove any skin that may be on it. The skin makes it taste bitter.
  2. Heat 1 tbsp oil in a saucepan over medium heat. Stir fry the quinoa for a minute or so till it becomes a bit dry. 
  3. Add the water and salt. Bring it to a boil. Lower the heat and cover the pan. Let the quinoa simmer for 15 minutes. 
  4. After 15 minutes, switch off the heat. Let the quinoa stand in the pan, covered for a further 5 minutes.
  5. After 5 minutes remove the quinoa into a serving dish.
  6. Fluff it up using a fork. 
  7. When the quinoa becomes cold, add rest of the ingredients except the dressing ingredients. Remember to peel the thin skin off the tangerine segment and cut it into bite size pieces.
  8. Prepare the dressing by whisking all the ingredients together.
  9. Pour the dressing over the salad. Mix gently and serve.
  • Add finely chopped green chillis if you like.
  • Cooked quinoa stays in the fridge for a day but make sure you store it covered.
  • The rule of the thumb is that for every 1 part of quinoa you need 2 parts of water.
  • ½ cup of uncooked quinoa gives about 1 cup of cooked quinoa.

Sending this recipe for the following events:

Kachuss Delight

Cooks Joy







You may want to check out the following:
cherry tomato avocado salad


zucchini carrot salad
melon salad


  • Srimathi Mani

    September 12, 2013 at 1:53 am

    Thank you for sending in your recipe to our event. Quinoa is what I enjoy all the time. The combination of feta and oranges in the salad, does make it extra special. A perfect salad to make ahead of time and take them to work or school. Perfectly satisfying.

  • Linsy Patel

    September 12, 2013 at 4:23 pm

    delicious and healthy salad.

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