Italian-style quinoa salad

The popular superfood quinoa dives in to save lunch yet again with this Italian style salad. Filled with tomatoes, capsicum, boccincini and a zesty dressing your taste buds and stomach will be thanking you.

  • 20 mins cooking
  • Serves 4
  • Print
Photography by Ian Wallace. Styling by Louise Pickford.


Italian-style quinoa salad
  • 3/4 cup (150g) quinoa
  • 1 1/2 cup (375ml) water
  • 1 medium (120g) zucchini, diced
  • 250 gram cherry tomatoes, halved
  • 1 small (150g) red capsicum, chopped finely
  • 1 small (150g) yellow capsicum, chopped finely
  • 250 gram cherry bocconcini, drained, halved
  • 2 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped mint
  • 2 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil


Italian-style quinoa salad
  • 1
    Bring the quinoa and water to the boil in a medium saucepan. Cover, reduce the heat and simmer for 10 minutes. Remove pan from heat, stand for 5 minutes, then fluff the quinoa with a fork; cool.
  • 2
    Combine the zucchini, tomatoes, capsicum and herbs in a large bowl. Season with a little sea salt and freshly ground black pepper. Add the quinoa and bocconcini.
  • 3
    Combine the lemon juice and olive oil in a small bowl. Stir to combine, then pour over the salad.


Quinoa suitable to microwave.

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