Quinoa: Ancient super grain, all the way from the Americas to the shelves of the local health food store… the debate concerning superfoods and food miles has been rallying quietly for a couple of years now, but the general consensus seems to be that buying Fair Trade and ethical products is most usually of benefit to the local farmers, and to stop the demand for products like quinoa on an ethical basis would have a more negative than positive impact on areas of growth. In fact, the positive contribution that quinoa exporting has lent to economies of South and Central American countries has led the UN Food and Agricultural Organisation to declare the year 2013 ‘The International Year of Quinoa’ in honour of the indigenous farming processes, nutritional values and sustainability of quinoa as a grain.

This salad is pretty hearty on its own, but can also be dressed up with some baked tempeh or sweet potato for a bigger meal.

Serves 4


1 cup quinoa

3 fresh corns of cob, corn removed

1/2 purple cabbage, finely diced

1 medium green chili, diced

1 bunch coriander, diced

1 bunch flat leaf parsley, diced

Juice of 1 lime

1 thumb sized piece of ginger, grated

2 cloves of garlic, finely diced

Smoked paprika

3 tablespoons unhulled tahini

2 tablespoons agave

Sea salt to taste

Sesame oil

Organic vegan stock (1/2 cup homemade or 1/2 cube dehydrated)


Place 1 cup of quinoa and 2 cups of boiling water in a saucepan with 1/2 cube of organic, vegan stock

Bring to the boil and then lower the heat to a simmer

Remove the corn from the cob and BBQ over a griddle pan with the sesame oil, ginger, garlic, green chili and sweet paprika until lightly fried and slightly charred, adding sea salt to taste.

Whilst the corn is frying and quinoa cooking, place the diced cabbage and herbs into a large mixing bowl, and combine well.

Once the quinoa and corn have cooked, remove from the heat and allow both to cool.

Once cooled, add both the quinoa and the corn mixture to the large mixing bowl, and combine the ingredients well.

To make the dressing, combine the tahini, agave and lime juice in a small bowl and stir until combined.

Pour over the salad and stir to combine.

Transfer the salad to a salad bowl, and serve.


Enjoy! J x