Join Chef Sam Gowing and Melissa Ambrosini on HealthtalksTV as they prepare a fresh and nourishing quinoa, macadamia and pea salad recipe packed with wholefood goodness. This vibrant healthy quinoa salad combines complete plant protein, fresh herbs and Australian macadamias to create a delicious gluten-free dish that’s perfect for lunch, dinner or entertaining.
What is quinoa?
Quinoa (Chenopodium quinoa) isn’t actually a grain—it’s a seed from the Chenopodium, or goosefoot, family, making it a close botanical relative of spinach, chard and beetroot. Native to the Andean region of South America, quinoa has been cultivated for thousands of years and is prized for its exceptional nutritional profile. Although it’s commonly prepared like a grain, quinoa is classified as a pseudo-cereal because it isn’t a true cereal grass.
Why is quinoa healthy?
Naturally rich in complete plant protein, dietary fibre and essential minerals, quinoa is one of the most versatile ingredients for healthy cooking. Combined with sweet peas, crunchy macadamias and fresh herbs, this quinoa salad recipe is a simple way to enjoy wholesome, nutrient-dense food every day.
New to quinoa?
Learn more about this remarkable ancient seed in my guide, where you’ll discover its nutritional benefits, how to cook it and why it’s one of the world’s most versatile wholefoods.
What is Shiso?
- Shiso leaves are the edible leaves of Perilla frutescens, a mint family member, widely used in Japanese, Korean, and Southeast Asian cuisines.
- Also known as perilla, beefsteak plant, or in Korean, kkaennip.
- Comes in green or red/purple varieties:
- Green shiso (aojiso) has a bright, fresh, slightly spicy flavour—like a mix of mint, basil, and anise.
- Red shiso (akajiso) has an earthier flavour and is often used in pickling (e.g., to colour umeboshi plums).
How is it used?
- Common in Japanese cuisine: wrapped around sushi or sashimi, chopped into salads or cold noodles, or used as a garnish.
- In Korean dishes: used like a wrap for grilled meats (like bulgogi), or pickled as a banchan (side dish).
- You can also fry the leaves tempura-style or blend them into dressings, oils, or even cocktails.
Is it healthy?
Yes! Shiso is rich in:
- Antioxidants
- Calcium
- Iron
- Omega-3 fatty acids (particularly in the seeds and oil)
Are macadamia nuts healthy?
Australian macadamias add a rich, creamy crunch while providing heart-healthy monounsaturated fats, dietary fibre and essential minerals including manganese, copper and magnesium. They also contain naturally occurring palmitoleic acid (omega-7), making them a delicious addition to a balanced diet. A small handful is all you need to add flavour, texture and nutrition to salads like this one.
For more about Australia’s native nut, its health benefits and inspiring recipes, visit Macadamias Australia
PrintQuinoa, pea, sesame and shiso salad
- Total Time30 minutes
- YieldServes 6-8 1x
- DietVegan
A fresh and vibrant quinoa, macadamia and pea salad recipe featuring complete plant protein, Australian macadamias, sweet green peas and fragrant herbs. This healthy, gluten-free salad is perfect for lunch, meal prep or entertaining.
Ingredients
1 cup white quinoa, well rinsed and drained
1 1/2 cups water
1/3 cup fresh green peas, shelled and cooked (approx. 50g)
1/3 cup macadamia nuts, roughly chopped (approx. 50g)
1/3 cup pepitas (approx. 50g)
1 tablespoon fresh mint, finely shredded
1 teaspoon fresh ginger, grated
1 cup assorted sprouts – mung, snowpea or sunflower (approx. 100g)
1 teaspoon black sesame seeds
For the dressing
1 cup macadamia oil
1 lemon, juice and zest of
1 tablespoon apple cider vinegar
To serve
1 teaspoon gomasio (see recipe below)
2 tablespoons shiso leaves, torn
1 punnet micro herbs, leaves snipped
Instructions
- Place the quinoa in a saucepan with 1 cup (250 ml) water. Bring to the boil, then reduce the heat and simmer gently, uncovered, until most of the liquid has been absorbed.
- Remove from the heat. Lay a clean folded tea towel over the saucepan and secure with the lid. Allow the quinoa to stand for 10 minutes so the towel absorbs excess moisture while the grains finish steaming. The quinoa is cooked when the tiny germ has unfurled from the seed, creating a delicate spiral. Fluff with a fork and allow to cool slightly.
- Transfer the quinoa to a large bowl. Fold through the sprouts, peas, mint, macadamias, pepitas, ginger and black sesame seeds.
- To make the dressing, whisk all ingredients together until well combined. Pour over the salad and gently toss to coat.
- Transfer to a serving platter and garnish with gomasio, torn shiso leaves and micro herbs before serving.
Notes
For the best texture, rinse the quinoa thoroughly before cooking to remove its natural coating (saponin), which can taste bitter.
Allowing the quinoa to steam under a tea towel creates light, fluffy grains rather than a wet or sticky texture.
This salad can be prepared several hours ahead and refrigerated; simply add the herbs and garnish just before serving to maintain freshness and colour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Plant-based
- Method: Salad
- Cuisine: Modern Australian
Gomasio
- Total Time10 minutes
- Yield1/2 cup 1x
- DietGluten-Free, macrobiotic
Gomasio is a classic table condiment in the macrobiotic tradition, prized for its simple combination of toasted sesame seeds and salt.
Sprinkled over grains, vegetables and salads, it delivers a delicious nutty flavour while encouraging lighter use of salt.
Rich in healthy fats, fibre and naturally occurring minerals from sesame seeds, gomasio is a simple pantry staple that adds both texture and depth of flavour to whole-food cooking.
Ingredients
- 1/4 cup sesame seeds – black or white
- 1 teaspoon organic salt
- 1/4 cup dulse flakes
Instructions
- Place seeds in a clean, dry, frying pan and toast on low heat, stirring often until they start to pop.
- In a mortar and pestle or coffee grinder, combine salt, seeds and pulse.
- Prep Time: 10 mins
- Category: Condiments
- Method: Blend
- Cuisine: Japanese
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