Breakfast Quinoa Salad

Breakfast & Brunch|Vegetarian
Prep   10 min
Cook   20 min
Other   30 min (Cooling)
Other30 min (Cooling)
  • Quinoa, uncooked, 50 g, (1/4 cup) rinsed and drained
  • Lime, 1 lime(s), juiced
  • Ground cinnamon, ½ teaspoon(s)
  • Pumpkin seeds, 2 teaspoon(s)
  • Flaked almonds, 1 tablespoon(s), natural
  • Peaches, canned in natural juice, ¾ cup(s), chopped
  • Cottage cheese, low fat, 1½ cup(s)
  • Apple, any type, 1 small, thinly sliced into rounds
  • Passionfruit, 1 medium, pulp


Cook the quinoa in water following packet directions until the water has evaporated and the quinoa is just tender. Rinse then drain well. Transfer to a bowl and refrigerate until cool.

Combine the lime and cinnamon and stir into the quinoa. Stir in the pumpkin seeds, almonds and peaches.

Divide between two bowls. Top with cottage cheese, sliced apple and passionfruit. Serve.

TIP: We used tri-colour quinoa, but feel free to use any type. The cooked quinoa can be made and kept for up to 4 days in the fridge in an airtight container. You can then add remaining ingredients just before serving. When berries are available, replace the canned fruit with fresh blueberries, strawberries or other seasonal fruits like grapes, melon, mango or stone fruit.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals1
Healthy Fats & Oils1
Protein29.1 g
Total fat10.6 g
- Saturated fat3.7 g
Total carbohydrates38.1 g
- Total sugars23.6 g
Fibre9.8 g
Sodium585 mg
Join over 500,000 Australians and sign up for our newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.