Tricolore Quinoa Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

This is a quinoa-rich variation of the classic Italian salad. The unmistakable flavours and smells of ripe tomatoes instantly recalls the Mediterranean climate. Good-quality sun-dried tomatoes are restored to plumpness after soaking. Complemented by fresh tomatoes, this is a perfect salad for al fresco dining on summer nights.


  • 45 ml/3 tbsp pine nuts
  • 75 g/3


  1. Dry-fry the pine nuts in a heavy frying pan, stirring all the time, for about 4-5 minutes until lightly browned. Be careful the pine nuts don’t scorch. Set aside to cool.
  2. Cook the quinoa in 250 ml/8