Quinoa Paleo Salad with Lemon Vinaigrette Dressing



40 minutes


Main Meal:

6 (entrée), 4 (main course)

  • 1 Red Onion (finely sliced)
  • 1 cup - Quinoa (red/white)
  • 1 large - Sweet Potato (cut into cubes)
  • ½ Cabbage (finely sliced)
  • Kidney Beans (1 can rinsed)
  • ½ cup of Corn (1 can rinsed)
  • 1 handful of Coriander/Cilantro (roughly chopped)
  • 1 handful of Peas (fresh or frozen)


  • 2 Lemons
  • ½ Garlic clove
  • 1/3 cup Olive Oil
  • 2 tbsp of Apple Cider Vinegar adjust to taste
  • Salt and Pepper to taste


Boil 2 cups of water and cook Quinoa for approx 10 minutes, until you can see small white part blossom from the seed. Rinse.

Wash and Chop Sweet Potato, leave skin on – cut into cubes. Drizzle with olive or coconut oil, season with Salt & Pepper. Put in tray to roast for 20-25 minutes on 180 degrees.

Finely slice the red onion and cabbage with knife or mandolin.
Rinse Kidney beans and Corn.
Peas cook for 2-3 minutes in boiling water.
Roughly chop Coriander/Cilantro.

Note: For fresh Kidney beans make sure to soak overnight and rinse the beans and cook for at least 10minutes to rid them of toxins, preferably 30 minutes or longer is ideal for soft consistency. Fresh Corn, peel and submerge into boiling water for 2-3 minutes, or if from tin just rinse and set aside.


Squeeze Lemons, Mince Garlic then add Olive Oil and Salt/Pepper to a Jar and shake vigorously.

Enjoy by itself or served with Grilled Free range Chicken, Fish or on a special occasion Lamb or Beef. (However please remember that as per the Australian dietary guidelines and Climatarian diet we recommend just one standard serving of Beef or Lamb per week (65g or one large serving a month, such as a steak or roast 300g).

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