Quinoa is a great South American fiber food and can be made in so many ways that it’s exciting each time you make it. I alternate between veggies, fruits and proteins or a combination of the three each time which gives me a feeling of innovating each time I am cooking Quinoa.

COOKING TIME: 15-20 minutes


  1. Quinoa – 1 small cup
  2. Cherry Tomatoes – 10
  3. Orange – 1, deseeded and diced
  4. Peach – 1, deseeded and diced
  5. Olive oil – 2 tablespoons (you can add chilli/lemon flavored oil for an extra flavor)
  6. Shallot – 1/2 , finely chopped
  7. Rosemary – a sprig for garnish
  8. Orange zest
  9. Lemon juice – ½ a lemon
  10. Salt – to taste


  1. Wash the quinoa thoroughly under running water and a fine sieve. Soak the quinoa for about 10 minutes.
  2. Cook the quinoa as per the instructions on the box. I take 3 cups of boiling water for 1 cup of quinoa.
  3. Boil three cups of water and then add the soaked quinoa and add a bit of salt while cooking.
  4. Let the quinoa simmer for about 15-20 minutes at low heat until it has soaked up the entire amount of water and has fluffed up. Allow it to cool for 5 minutes.
  5. Cut cherry tomatoes into halves and keep aside. Deseed an orange and a peach and cut them into smaller pieces. Dice the shallot into small pieces.
  6. Add all the diced veggies and fruit, once the quinoa has cooled down.
  7. Add a zest of an orange, lemon juice and salt to taste.
  8. Add a generous drizzle of olive oil and garnish with rosemary and serve.

You can add boiled kidney beans to the salad as well and the salad will taste fuller and healthier.