Quinoa salad with nut vinaigrette

15 min


4 persons




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Quinoa Salad with Nut Vinaigrette


  • 200 g quinoa
  • 2 avocados
  • 100 g cherry tomatoes
  • 4 tablespoons sweet corn
  • 100 g cooked beets
  • 100 g feta
  • A splash of lemon juice

For the Vinaigrette:

  • 10 g honey
  • 10 ml Borges balsamic vinegar of Modena
  • 50 g chopped almonds
  • 50 g chopped hazelnuts
  • 30 ml Borges extra-virgin olive oil
Borges modena balsamic vinegar

Modena Balsamic Vinegar

Borges extra virgin olive oil

Extra Virgin Olive Oil

Step by step

  1. Step 1

    Cook the quinoa in water with a pinch of salt and a splash of extra-virgin olive oil (two parts water for one part quinoa). Drain and set aside in the fridge to chill. 

  2. Step 2

    Dice the avocados and sprinkle them with lemon juice so they don’t turn brown. Add to the chilled quinoa. 

  3. Step 3

    Mix in the corn, the sliced cherry tomatoes, and the diced beets and feta (or you can use mozzarella, if you prefer). 

  4. Step 4

    Combine all the ingredients for the vinaigrette and dress the salad. Add salt to taste and mix well. 

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