Quinoa and Kakadu Plum Salad with Lemon Myrtle Dressing

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A vibrant salad blending protein-rich quinoa, tart Kakadu plums, and a refreshing lemon myrtle vinaigrette for a taste of Australia's bush foods. This Australian-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs quinoa, Kakadu plums, red onion 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 280 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 Kakadu plums
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh coriander
• 2 tbsp olive oil
• 1 tbsp finely chopped lemon myrtle leaves
• 1 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine cooked quinoa, Kakadu plums, red onion, and coriander. Set aside.
2. Step 2: Whisk together 2 tbsp olive oil, 1 tbsp lemon myrtle leaves, 1 tbsp lime juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
3. Step 3: Pour dressing over quinoa salad and toss until well coated. Chill for 30 minutes before serving to allow flavors to meld.