Quinoa Getta What What?

This is one of my all time favourite recipes and a huge hit with family and friends a like. Whether served as a side salad at a summer barbecue or as a main dish with some chicken or a handful of feta sprinkled on top it’s a real taste of summer and feels light and healthy.


  • 1 Yellow bell pepper
  • 1 Cup Cherry tomatoes
  • ½ Red onion
  • 7 Asparagus stalks
  • 1 Generous handful rocket
  • 2 Cups uncooked quinoa
  • 2 Tablespoon vegetable broth
  • 1 Teaspoon garlic granules

Dressing Ingredients:

  • ¼ cup Extra-virgin olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 Teaspoon honey
  • 1 Tablespoon white wine vinegar
  • 2 Garlic cloves minced
  • 2 Tablespoons lemon juice
  • Pinch of salt


  1. Rinse the quinoa three times in a sieve
  2. Let the quinoa soak for 10 minutes
  3. Add 1 and a half cups of water per cup of quinoa to a pan, add the quinoa and 2 tablespoons of vegetable broth and bring to a boil before turning down to a simmer and cook for 20 minutes
  4. In a frying pan heat a drizzle of olive oil with garlic granules and add asparagus, cook until lightly charred and remove from heat, chop each stem into 4
  5. Leave to cool alongside the cooked quinoa
  6. Finely chop the cherry tomatoes (personally I like them quartered to make them bite sized)
  7. Finely chop the bell pepper and red onion and set aside
  8. Combine dressing ingredients in a small jug
  9. Once all ingredients are cooled combine in a large salad bowl, lightly drizzle the dressing over the top mixing as you go along

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