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California Raisin and Quinoa Salad

Yields4 ServingsTotal Time45 mins

Chef Panjama Praphapantasak
Chef Instructor, Suan Dusit International Culinary School

California Raisin and Quinoa Salad
 40 g California Raisins
 90 g Quinoa
 185 ml Water
Lime Cilantro Dressing
 80 ml Olive Oil
 10 g Cilantro
 8 g Garlic
 20 g Lime
 15 ml White Wine Vinegar
 4 g Salt
 2 g Pepper
 15 ml Maple Syrup
 40 g Cherry Tomatoes, halved
 1 pc Avocado, chopped
 30 g Goat Cheese, crumbled
 10 g Pumpkin Seeds, toasted
 10 g Almonds, toasted
 10 g Radish, thinly sliced
California Raisin and Quinoa Salad

In a sauce pan, boil the raisins, quinoa and water for 20 minutes or until the quinoa is cooked.


Make the dressing by combining all the ingredients in a blender and blitz until smooth.

Lime Cilantro Dressing

To serve, combine cooked quinoa and raisins with 35 g of dressing, or more if desired.


Add avocado, toss together and place on a serving plate. Garnish with goat cheese, almonds, pumpkin seeds and sliced radish.

Nutrition Facts

Servings 4