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  • 250g packet red and white quinoa (cooked weight)
  • 1 x 198g sweetcorn, drained
  • ½ red pepper, deseeded and diced
  • 4 spring onions, sliced
  • 4 tbsp cashew nuts, finely chopped
  • 30g sultanas


  • 2 tbsp balsamic vinegar
  • ½ clove garlic, crushed
  • Dash of sugar
  • 6 tbsp light olive oil


  1. Open the packet of quinoa. Place in a bowl. Add 100 ml of water. Cover with clingfilm and make some holes . Cook in the microwave for 6 minutes until fluffy. Leave to stand  until cold.
  2. Add the remaining ingredients to the quinoa and season.
  3. Mix all of the dressing ingredients together . Pour over the salad.
  4. Chill for 30 minutes before serving.
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