Crunchy romaine quinoa salad

CRONCHHH. Best salad with heaps of texture and flavour.

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For the salad:

  • ⅔ cup cooked quinoa rinsed

  • 1 ⅓ cups water

  • ½ cup raw sunflower seeds

  • ½ teaspoon olive oil

  • 1 small head green romaine

  • 1 cup shredded carrots

  • 1 cup broccoli slaw

  • ½ cup chopped radishes

  • ½ cup dried cranberries

For the dressing:

  • ⅓ cup olive oil

  • 3 tablespoons lime juice

  • 2 tablespoons rice vinegar

  • ¼ cup lightly packed cilantro

  • 2 teaspoons honey

  • 2 cloves garlic minced

  • ½ teaspoon salt

  • ¼ teaspoon chipotle chili


  1. Combine quinoa and water and bring the mixture to a boil over medium heat. Cook until the quinoa has absorbed all the water. Reduce heat over time to maintain gentle simmer.

  2. Remove from heat and fluff quinoa. Cover and let steam for 5 minutes.

  3. Combine sunflower seeds and olive oil and toast until golden brown. Set aside to cool.

  4. Combine romaine, carrots, slaw, radishes and cranberries. Add quinoa and seeds once cool.

  5. Combine all the dressing ingredients and blitz in a food processor.

  6. Drizzle over salad and toss to combine.

  7. Serve immediately.



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