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Layered quinoa salad with avocado, mango, cucumber, apple, pomegranate seeds, nuts, and raisins, beautifully plated with radish slices

Quinoa Salad

A vibrant and refreshing quinoa salad layered with crisp vegetables, juicy fruits, crunchy nuts, and bursts of pomegranate sweetness. This colorful dish is perfectly balanced between fresh, sweet, and savory flavors, making it a healthy and elegant choice for any occasion.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Calories: 320
Ingredients Equipment Method Video

Ingredients
  

  • 260 g cooked quinoa
  • 1 medium green apple
  • 1 slice red pepper
  • 1 slice yellow pepper
  • 1 tbsp pomegranate seeds
  • 10 g spring onion
  • 1 large tomato
  • 2 large cucumbers
  • 1 medium mango
  • 75 g lemon juice
  • 50 g olive oil
  • Pinch of salt
  • Pinch of ground black pepper
  • 30 g almonds
  • 15 g raisins
  • 15 g currants
  • 30 g cashew nuts
  • 60 g red radish

Equipment

  • Chef’s knife
  • Cutting board
  • Vegetable peeler
  • Citrus juicer
  • Large mixing bowl
  • Small bowl (for soaking nuts/raisins)
  • Ring mold (cake ring or tart ring)
  • Serving plate

Method
 

  1. Prepare the Cucumber and Apple
  2. Peel the cucumber and apple.
  3. Remove the seeds from the cucumber to prevent the salad from becoming too watery.
  4. Cut both the cucumber and the apple into small, uniform cubes.
  5. Immediately toss the apple cubes with a bit of lemon juice to prevent them from browning.
  6. Prepare the Tomato
  7. Cut the outer flesh and skin of the tomato into small cubes, discarding the seeds and pulp (or saving them for another cooked dish) to keep the salad crisp.
  8. Chop the Peppers and Radish: Remove the core and seeds from the yellow bell pepper.
  9. Cut the bell pepper and the radish into small cubes, matching the size of the cucumber and apple.
  10. Prepare the Mango
  11. Peel the mango and cut the flesh into small cubes. It is recommended to use a sweet mango rather than a sour one to balance the acidity of the pomegranate seeds.
  12. Chop the Greens
  13. Finely chop the green parts of the spring onions.
  14. Prepare the Avocado
  15. Peel and cube the avocado.
  16. Toss the pieces with lemon juice immediately to maintain their vibrant green color and prevent oxidation.
  17. Mix the Salad Base
  18. In a large bowl, combine the cooked and cooled quinoa with the majority of the chopped cucumber, tomato, radish, bell pepper, spring onion, and apple.
  19. Reserve a small portion of each for the final garnish.
  20. Season the Salad
  21. Add salt and black pepper to the mixture (note that the quinoa should already be boiled in salted water).
  22. Pour in fresh lemon juice and a generous amount of olive oil.
  23. Mix well.
  24. Add Final Textures
  25. Stir in a handful of pomegranate seeds.
  26. Assemble the Dish
  27. Place a ring mold on a serving plate.
  28. Start with a layer of the quinoa mixture at the bottom.
  29. Add a layer of cubed avocado, followed by another layer of quinoa.
  30. Add a layer of cubed mango, and finish with a final layer of quinoa, pressing down slightly to ensure it holds its shape.
  31. Garnish and Serve
  32. Arrange the reserved fruit and vegetable cubes, nuts, raisins, and pomegranate seeds on top of the salad in an artistic pattern.
  33. Carefully remove the ring mold.
  34. Garnish the plate with radish, baby spinach leaves and extra spring onions before serving.

Video