Quinoa Superfood Salad with Udo’s Oil Omega Dressing


For the Salad:

  • 100g Quinoa
  • 400ml Water (boiled)
  • 1 Low salt vegeatble stock cube
  • 150 – 175g Edamame beans (frozen)
  • Seeds of 1 pomegranate
  • 1/2 Red onion (diced)
  • Feta Cheese (crumbled)
  • Baby leaf spinach
  • Sesame & pumpkin (optional)

For the Dressing:

  • 2 tablespoons of Udo’s Choice Ultimate Oil Blend
  • 2 tablespoons of aged balsamic vinegar
  • 2 tablespoons of Honey
  • 1/2 teaspoon Dijon mustard
  • Squeeze of lemon juice
  • Mint
  • Basil

Serves 3 to 4


Cook the quinoa in vegetable stock for 12-20 minutes, depending on how al dente you like your grain. Once cooked, drain any remaining water and allow to cool in a large bowl. Next, cook the edamame beans in boiling water for about 4 minutes until tender. Drain and add to quinoa. Prepare the remaining ingredients and gently toss with the edamame and quinoa mix.

To make the dressing: Simply combine all of the ingredients and mix. Use raw agave nectar in place of honey if you’re watching blood sugar levels. Drizzle as much of it as you fancy over the quinoa.

To serve: Place the quinoa salad on a bed of baby spinach leaves and top with crumbled feta cheese.

Optional: Toast the seeds in the oven with a bit of soya sauce if desired. This should take about 5 minutes in a hot oven. To garnish sprinkle with seeds and desired herbs (mint and basil go well)


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