Pink Salad

Pink Salad

Sometimes it’s fun cooking with colour. The sharp blue cheese and slightly bitter radicchio leaves contrast wonderfully with the sweet seasonal berries and showstopper dressing. Beetroot is a lovely addition, too.

Makes: 4 serves
20 minutes


½ cup white quinoa
½ cup red quinoa
2 cups chicken stock
1 head radicchio, leaves separated
½ red onion, thinly sliced
100g blue cheese, crumbled
½ cup pecans, toasted
½ cup fresh raspberries
Raspberry balsamic dressing*
Salt & pepper

*click here to see our raspberry balsamic dressing recipe

Method: In a saucepan over a medium heat, bring both types of quinoa and the chicken stock to the boil, and cook until the liquid is absorbed, 12–15 minutes. Transfer to a bowl and allow to cool.

When you’re ready to assemble your salad, add radicchio leaves, red onion, blue cheese and pecans to the cooked quinoa, tossing lightly to mix. Season to taste with salt and pepper. Top with fresh raspberries and a generous drizzle of raspberry balsamic dressing.