top of page

Quinoa salad with apple and curry

Prep Time:

Cook Time:




  • Quinoa, red or white 3 kg

  • Sunflower seeds 300 g

  • Apple, diced 20 pcs

  • Red onion 1 kg

  • Lemon, squeezed 0.5 dl

  • Dill, fresh chopped (save some for decoration) 250 g

  • Spinach 1 kg

  • Red lentils, cooked 500 g

  • Olive oil 2 dl

  • Herb salt 2 tsp

  • Black pepper 1 tsp


  1. Cook the quinoa according to the instructions on the package.

  2. Soak the lentils for 2 hours and cook them for 10 minutes or until they are soft but still ''al dente'' (chewing resistance).

  3. Then let it cool. This step can also be done the day before.

  4. Lightly toast the sunflower seeds in a pan, set aside, and let cool.

  5. Fry the red onion in thin slices or wedges, with a little oil so that it becomes lightly browned.

  6. Finely chop the apple and coarsely chop the parsley. Mix the apple pieces with the lemon so they don't turn brown.

  7. Mix lentils, quinoa, sunflower seeds, herb salt, pepper, olive oil, and curry.

  8. Finally, add the onion, celery, and apple. Mix around and serve with a little dill as decoration.

Recipe by Magnus Naess

bottom of page