Macadamia Nut and Quinoa Salad with Wattleseed Dressing

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A vibrant salad blending crunchy macadamia nuts, quinoa, and roasted vegetables, dressed in a nutty wattleseed vinaigrette. This Australian-inspired salad recipe (vegetarian, gluten free), ready in about 45 minutes, pairs quinoa, macadamia nuts, roasted carrots into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, cooked quinoa
• 1/2 cup, chopped macadamia nuts
• 1 cup, diced roasted carrots
• 1 cup, diced roasted beets
• 1 tbsp, ground wattleseed
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, combine cooked quinoa, macadamia nuts, roasted carrots, and beets. Toss to mix.
2. Step 2: In a small bowl, whisk together ground wattleseed, lemon juice, olive oil, honey, and salt until emulsified. Pour over the salad and toss to coat evenly.
3. Step 3: Divide into serving bowls and refrigerate for 30 minutes before serving to allow flavors to meld.