Feast all weekend: Toasted quinoa salad & piri-piri dressing

Quinoa has a reputation for being a bit dull, and that’s because it is! So here I’ve jazzed it up with a lot of other ingredients and finished it with a spicy dressing. This dressing would be a great accompaniment to grilled chicken or merguez sausages.

SERVES 4 side by side


100g quinoa

200ml vegetable stock

100g Kale, chopped

One lemon juice

Olive oil for drizzle

Drained 240g canned chickpeas

100g of cooked puy lentils

100g Cashews, torn in a dry skillet and then roughly chopped

Sea salt and freshly ground black pepper


4 tbsp olive oil

Finely chop 2 cloves of garlic

2 Tbsp chopped finely oregano leaves

¼ tsp English mustard powder

¼ tsp ground coriander

125g piri-piri sauce

1 tablespoon red wine vinegar


20g sunflower seeds

10g sesame seeds

20g Pumpkin Seeds

  • Heat the quinoa in the oil and fry for approximately 10 minutes on high until it starts to turn golden brown. The stock should be added. Turn down the heat to simmer for 30 minutes.
  • Place the kale into a bowl. Add the lemon juice to the bowl. Season the salad with salt, pepper, and olive oil. To soften the leaves, use your hands to vigorously whack the kale with your fingers for one minute. Let cool for 10 minutes.
  • Combine the cooked quinoa with chickpeas/lentils, cashews, and kale. Mix well.
  • In a large saucepan heat oil. Add the garlic to the pan and stir for about 1-2 minutes. Mix in the vinegar, mustard powder and ground coriander. Cook on medium heat for approximately 1-2 minutes.
  • Toast the seeds for 2 to 3 minutes in a hot, dry frying pan, while stirring constantly. Spread the salad onto a platter, drizzle the dressing on top, and garnish with the nuts.