Quinoa, Cabbage and Sweetcorn Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Quinoa works really well in any salad as it keeps a bit of bite when it’s cooked. This one’s packed full of colour and makes you feel good just looking at it.


  • 100 g quinoa
  • ½ vegetable stock cube
  • 1 x 325 g


About an hour before you want to eat, put your quinoa in a pan and cover with water so it’s around a thumbnail higher than the grains, then crumble in the vegetable stock. Bring to a boil, cover and then simmer for about 20 minutes. You will know it’s ready as the quinoa will have looked like it’s popped open - if it looks like it’s drying out before it’s properly cooked, add a bit more water.