Recipes > Salads

Quinua Real salad

Recipe from Montse Bradford

Soups & creams
Picture from Mireia Gimeno


  1. Wash the Quinua Real several times with cold water. Drain well and lightly roast in a frying pan without oil for several minutes until the grains are dry. Place in a cooking pot with two cups of water and a pinch of sea salt. Cover bring to a boil and simmer on minimum heat for 15-20 minutes. Place in a salad bowl and allow to cool.
  2. Boil the broccoli for 3 minutes with a pinch of sea salt, wash with cold water and drain well. With the water used to boil the broccoli, blanch the radishes for a few seconds and add a few drops of umeboshi vinegar to preserve the colour. Allow to marinate for a few minutes with the vinegar (without washing with cold water).
  3. Grill the cubed tofu (optional).
  4. Make the salad by combining the cooked Quinua Real with the tofu, the broccoli, the radishes, the grated carrot, the sunflower seeds and the aromatic herbs. Prepare the dressing and serve separately.


  • 1 cup of Quinua Real
  • 1 carrot, coarsely grated
  • ½ bunch of radishes, finely chopped
  • Florets of brocoli, cut into small pieces
  • ½ pack of smoked tofu, cut into cubes
  • 3 tablespoons lightly toasted sunflower seeds
  • Finely chopped fresh aromatic herbs (basil or parsley)


  • 1-2 tablespoons white miso
  • 1 teaspoon toasted sesame seed oil
  • 1 teaspoon mustard
  • 1 tablespoon apple juice concentrated
  • 1 tablespoon water

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