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Forest Quinoa Salad

Forest Quinoa Salad

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35 mins + 25 mins
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Serves 4


  • 1 bulb garlic
  • 70g butter
  • 4 small chopped mushrooms swiss brown
  • 1 peeled and diced onions
  • 1 cup rice blend & quinoa
  • 100g krispkut salad kale & spinach mix
  • 3 sprigs oregano
  • 3 tablespoons chopped parsley fresh italian
  • quarter cup chopped almonds roasted
  • to season salt
  • to season ground peppercorns
  • Juice of one lemon


Preheat oven to 180°C. Slice the top 1cm from the head of garlic and place in the centre of a piece of tinfoil large enough to wrap the garlic bulb. Place

10g of butter on top, season, then squeeze the foil to wrap the garlic. Place into the oven on a small tray and roast for 55 minutes. Remove and let cool.

Heat a large frypan over a medium heat. Melt 30g butter, then add the mushrooms and onion. Cook, stirring continuously, for 5 minutes, or until mixture is golden. 

Combine the quinoa rice blend and stock. Bring to a boil, then reduce heat to simmer. Cover and cook for 25 minutes, or until stock is absorbed.

Stir in the kale and spinach. Cover and cook for a further 5 minutes.

Remove garlic from foil and squeeze the cooked garlic into a small bowl. Add 30g of softened butter and using the back of a spoon, mash garlic until smooth. Add this mix to the frypan and combine. Throw in the fresh herbs and almonds, then season to taste. Squeeze over the lemon juice to serve.

This recipe was sent in by Food magazine


Qty Price
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Countdown Butter Salted $5.80 ea
$5.80 ea
Fresh Produce Meadows Mushrooms White Button $6.49 ea
$6.49 ea
Fresh Produce Onions Brown $1.80 kg
$1.80 kg
Sun Rice Rice Blend & Quinoa $5.29 ea
$5.29 ea
Value Salad Greens $3.00 ea
$3.00 ea
Superb Herb Oregano Living Plant $3.50 ea
$3.50 ea
Superb Herb Parsley Fresh Italian $3.70 ea
$3.70 ea
Countdown Almonds Roasted $18.00 ea
$18.00 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Greggs Peppercorns Black Whole $5.90 ea was $6.39
$5.90 ea was $6.39
Fresh Produce Lemons
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