Recipes.

Bone Broth Quinoa Salad

By Chelsea McCallum


Photo by: Ella Martin
  • 4 servings
  • Prep - 10 mins
    Cooking - 12 mins
  • Total - 22 mins
Photo by: Ella Martin

Cooking your quinoa in bone broth instead of water maximises the nutritional benefit of your grains and gives them a delectable depth of flavour. Once you start cooking your grains in this extremely versatile and gut lovin' ingredient, you'll never look back.  

Servings: 4
Preparation: 10 mins
Cooking: 12 mins

Ingredients

  • 1 cup white quinoa, dried, rinsed thoroughly with water.
  • 2 cups homemade bone broth or stock (store-bought bone broth will work also).
  • Sea salt, to taste.
  • 400 g tinned chickpeas.
  • 4 cups baby spinach, roughly chopped.
  • 1 bunch flat-leaf parsley, finely chopped.
  • 4 spring onions, finely chopped.
  • 60 g feta, crumbled.
  • 1/3 cup pepitas.

Creamy Tahini Drizzle

  • 1/4 cup extra virgin olive oil.
  • 1/2 lemon, juiced.
  • 2 tablespoons tahini.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Add rinsed quinoa and homemade bone broth or stock to a medium saucepan with a few crunches of sea salt. Bring to the boil, then reduce to a simmer and cook until quinoa has absorbed the liquid, about 12 minutes. Remove from heat and fluff with a fork. Set aside to cool a little.
2. Meanwhile, prepare Creamy Tahini Drizzle by combining all ingredients in a small bowl.
3. In a large bowl, combine cooked quinoa, chickpeas, spinach, parsley, spring onions, feta and pepitas. Drizzle with Creamy Tahini Drizzle to serve.


Note

Dairy-free option: Substitute feta kalamata olives to add a salty touch.

Check out our Easy Chicken Stock recipe!

Cooking your quinoa in bone broth instead of water maximises the nutritional benefit of your grains and gives them a delectable depth of flavour. Once you start cooking your grains in this extremely versatile and gut lovin' ingredient, you'll never look back.

Ingredients

  • 1 cup white quinoa, dried, rinsed thoroughly with water.
  • 2 cups homemade bone broth or stock (store-bought bone broth will work also).
  • Sea salt, to taste.
  • 400 g tinned chickpeas.
  • 4 cups baby spinach, roughly chopped.
  • 1 bunch flat-leaf parsley, finely chopped.
  • 4 spring onions, finely chopped.
  • 60 g feta, crumbled.
  • 1/3 cup pepitas.

Creamy Tahini Drizzle

  • 1/4 cup extra virgin olive oil.
  • 1/2 lemon, juiced.
  • 2 tablespoons tahini.
  • Sea salt and freshly ground black pepper, to taste.

Directions

1. Add rinsed quinoa and homemade bone broth or stock to a medium saucepan with a few crunches of sea salt. Bring to the boil, then reduce to a simmer and cook until quinoa has absorbed the liquid, about 12 minutes. Remove from heat and fluff with a fork. Set aside to cool a little.
2. Meanwhile, prepare Creamy Tahini Drizzle by combining all ingredients in a small bowl.
3. In a large bowl, combine cooked quinoa, chickpeas, spinach, parsley, spring onions, feta and pepitas. Drizzle with Creamy Tahini Drizzle to serve.

Note

Dairy-free option: Substitute feta kalamata olives to add a salty touch.

Check out our Easy Chicken Stock recipe!

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