Quinoa and Kakadu Plum Salad with Lemon Myrtle Dressing
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 salads (vegetarian, gluten free) ready in about 15 minutes blends cooked quinoa, chopped Kakadu plums, finely chopped red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- Step 1: In a large bowl, combine cooked quinoa, Kakadu plums, red onion, and coriander. Set aside.
- 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.
- Step 3: Pour dressing over quinoa salad and toss until well coated. Chill for 30 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quinoa and Kakadu Plum Salad with Lemon Myrtle Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Quinoa and Kakadu Plum Salad with Lemon Myrtle Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Quinoa and Kakadu Plum Salad with Lemon Myrtle Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quinoa and Kakadu Plum Salad with Lemon Myrtle Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Quinoa and Kakadu Plum Salad with Lemon Myrtle Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Macadamia Nut and Quinoa Salad with Wattleseed Dressing
Kangaroo Bean and Warrigal Greens Quinoa Salad
Kangaroo and Quinoa Salad with Avocado
Veggie-Packed Wattleseed and Quinoa Salad with Finger Lime Dressing
Golden Beetroot and Quinoa Salad with Lemon Wattleseed Dressing
Smoked Beetroot and Quinoa Salad with Finger Lime Dressing
