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  • Quinoa 189.0 g
  • Boiling water 250.0 ml
  • Lime juice (freshly squeezed) 60.0 ml
  • Lemon juice (freshly squeezed) 30.0 ml
  • Olive oil 45.0 ml
  • Baby marrow (topped and tailed and sliced into ribbons with a peeler) 100.0 g
  • Yellow patty pans (topped and tailed, thinly sliced) 54.0 g
  • Green beans (cut in half) 135.0 g
  • Radishes (topped and tailed, cut into thin rounds) 113.0 g
  • Spring onions (topped and tailed, cut into small slices) 2.0 g
  • Cocktail tomatoes 200.0 g
  • Spring onion (thinly sliced) 2.0 g
  1. Preparation:

    • Pour quinoa, Knorr Chicken Stock Granules into a pot of boiling water, stir well, bring to boil and simmer for 14 – 18 min. Allow to cool at room temperature.
    • In a small bowl, mix together the lime juice, lemon juice, olive oil, Robertsons Veggie Seasoning and Robertsons Whole Black Peppercorns. Set aside.
    • Add all the vegetables to a large bowl. Pour the juice mixture onto the vegetables and toss gently. Refrigerate for 1 hour, tossing the mixture a few times during that time.
    • Transfer the vegetables (without liquid) to a serving bowl. Add the quinoa mixture and toss together. Sprinkle with spring onion and serve.
  2. Chef's Tip:

    • You can replace the quinoa with couscous for a lower cost option.