Mary Berry’s Quinoa Salad is a wholesome, nutrient-rich dish featuring fluffy grains tossed with vibrant roasted vegetables and a zesty lemon dressing. Ideally the quinoa should be cooked in vegetable stock rather than plain water to infuse every grain with deep, savory flavor from the very beginning of the preparation.
Mary Berry Quinoa Salad Recipe Ingredients
- 250 g (9 oz) quinoa (white, red, or mixed)
- 500 ml (18 fl oz) vegetable stock
- 2 red peppers, deseeded and cut into chunks
- 2 large courgettes (zucchini), sliced into thick half-moons
- 2 red onions, cut into wedges
- 3 tbsp olive oil (for roasting)
- 50 g (2 oz) pumpkin seeds or toasted pine nuts
- A large handful of fresh flat-leaf parsley, chopped
- A small handful of fresh mint, chopped
For the Dressing:
- 4 tbsp extra virgin olive oil
- Juice of 1 large lemon
- 1 tsp Dijon mustard
- 1 tsp clear honey
- Salt and freshly ground black pepper
How To Make Mary Berry Quinoa Salad Recipe
- Roast the Vegetables: Preheat your oven to 200°C (180°C fan/Gas 6). Place the red pepper chunks, courgette slices, and red onion wedges on a large baking tray. Drizzle with the three tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast for twenty-five to thirty minutes until the vegetables are tender and slightly charred at the edges.
- Rinse the Quinoa: While the vegetables are roasting, place the quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for thirty seconds. This removes the natural bitter coating known as saponin.
- Cook the Grain: Place the rinsed quinoa in a medium saucepan with the vegetable stock. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for fifteen minutes. The quinoa is done when the liquid is absorbed and the small “tails” of the grains have uncurled.
- Fluff and Cool: Remove the quinoa from the heat and let it sit, covered, for five minutes. Use a fork to fluff the grains gently, then spread the quinoa out on a large plate or tray to cool to room temperature.
- Whisk the Dressing: In a small jar or bowl, combine the extra virgin olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper and whisk or shake until the dressing is emulsified.
- Assemble: Transfer the cooled quinoa to a large serving bowl. Add the roasted vegetables (along with any flavorful oils from the baking tray) and the toasted pumpkin seeds.
- Final Toss: Pour the dressing over the salad and fold in the chopped parsley and mint. Toss gently to ensure everything is evenly coated before serving.
Recipe Tips
- Stock Choice: Using a high-quality vegetable stock is the secret to a professional-tasting salad. If you use water, the quinoa can taste quite bland regardless of the dressing quality.
- The Cooling Step: Do not add the fresh herbs or the dressing while the quinoa is piping hot. If the grain is too hot, the herbs will wilt and turn brown, and the dressing will be absorbed too quickly, leaving the salad looking dry.
- Veggie Variety: You can easily adapt this recipe based on the season. Roasted butternut squash, aubergine (eggplant), or even cherry tomatoes work beautifully as alternatives.
- Seed Crunch: Toasting the pumpkin seeds in a dry pan for two minutes before adding them to the salad significantly enhances their nutty flavor and provides a better texture.
What To Serve With Mary Berry Quinoa Salad
Quinoa salad accompaniments are light, Mediterranean-style additions frequently served to turn a side dish into a complete, protein-balanced meal. Ideally the grilled halloumi or feta cheese should be added just before serving to provide a creamy, salty contrast to the roasted vegetables and earthy grains.
- Grilled halloumi slices or crumbled Feta cheese
- Mary Berry Lemon and Herb Chicken
- Roasted lamb skewers
- Warm pita bread with a side of hummus
How To Store Mary Berry Quinoa Salad
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to three days. This is an excellent salad for meal prepping as the grains hold their texture well.
- Serving Temperature: While it can be eaten cold from the fridge, the flavors are best when the salad is allowed to sit at room temperature for twenty minutes before eating.
- Freeze: You can freeze cooked quinoa on its own, but the completed salad with roasted vegetables and dressing is not suitable for freezing as the vegetables will become watery upon thawing.
Mary Berry Quinoa Salad Nutrition Facts
- Calories: 310 kcal (per serving)
- Carbohydrates: 38g
- Protein: 8g
- Fat: 14g
- Fiber: 7g
- Sugar: 5g
Nutrition information is estimated per serving based on four servings.
FAQs
Yes, white, red, or black quinoa all work perfectly. Red and black varieties tend to hold their shape a bit better and offer a slightly nuttier crunch, while white quinoa is softer and fluffier
If you don’t rinse the quinoa thoroughly before cooking, the saponin coating remains. This natural defense mechanism of the plant is harmless but has a very distinct soapy or bitter taste.
Fresh lemon juice is highly recommended. Bottled juice lacks the bright, aromatic oils found in fresh citrus, which are essential for cutting through the richness of the roasted vegetables.
Try More Recipes:
Mary Berry Quinoa Salad Recipe
Description
A vibrant, fiber-rich salad featuring fluffy quinoa and caramelized roasted vegetables with a lemon-honey dressing.
Ingredients
Instructions
- Roast the peppers, courgettes, and onions with oil at 200°C for thirty minutes.
- Rinse the quinoa and simmer in stock for fifteen minutes until tender.
- Fluff the grains and let them cool to room temperature.
- Whisk the dressing ingredients in a small jar.
- Combine quinoa, roasted vegetables, and seeds in a bowl.
- Stir in the fresh herbs and dressing; serve.
Notes
- This is based on the original recipe from Mary Berry’s “Simple Comforts.”
- Add a handful of pomegranate seeds for a sweet, juicy burst of color.
- Ensure the quinoa is well-drained after rinsing to prevent a soggy salad.
