Nutty Quinoa Mâche Rosettes Salad Recipe

I had a really hard time coming up with a title for this recipe. There is a whole lot of goodness all up in this salad. I made this for my lunch on Thursday, and then I had it for every lunch after that until my ingredients ran out.

I’ve been looking for something new to try out and I came across this salad recipe from my recent Sobeys flyer. I made some changes based on what looked good in my store and what I had on hand and I think I may have found a new favourite quinoa salad. I’ve linked to the original Sobeys recipe at the bottom of my recipe if you want to try that one out too.

A delicious salad packed full of vitamins and nutrients. Warning, highly addictive.
Note: I mention the use of mâche rosettes in this salad. It’s a great alternative for a salad green. It is sweet, nutty and crunchy and I found some at Sobeys, made by Organic Girl, in the packaged greens area (near the kale, spinach, etc).

Nutty Quinoa Salad
Serves 4
Loaded with fruit, nuts, seeds, cheese, quinoa, and a great dressing, this is everything you want in a salad
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the salad
  1. 1 cup uncooked quinoa
  2. 4-6 cups mâche rosettes
  3. 8 - 10 strawberries, chopped
  4. 1 grapefruit, largely chopped, no skin
  5. 1/4 cup pumpkin seeds, roasted
  6. 1/4 cup pine nuts, roasted
  7. 1/3 cup feta
For the dressing
  1. 6 tbsp extra virgin olive oil
  2. 4 tbsp lemon juice
  3. 3 tbsp honey
  4. 5 tsp sesame tahini
Instructions
  1. Prepare the quinoa as per the packaging. Set aside.
  2. If you prefer, toast the pumpkin seeds and pine nuts until very lightly browned (a couple of minutes), then set aside.
  3. In a bowl, combine the mâche rosettes, quinoa, pumpkin seeds, pine nuts, strawberries, grapefruit and feta.
  4. In a separate bowl, combine the olive oil, lemon juice, honey and tahini and whisk well to combine the tahini.
  5. Pour the dressing onto the salad, mix well, and serve.
Notes
  1. I prefer the quinoa to be cooled after cooking so you may want to make this ahead of time then store in the fridge.
  2. This makes a total of four bowls, or keep the ingredients separate and make four separate servings for yourself. If you decide to make four separate servings, cut everything in quarters, and mix the dressing as 1 3/4 extra virgin olive oil, 1 tbsp lemon juice, 3/4 tbsp honey, and 1 heaping tsp sesame tahini.
Adapted from Sobeys
Adapted from Sobeys
This Bird's Day http://thisbirdsday.com/
Sheri Landry

Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.

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