Veggie-Packed Wattleseed and Lemon Myrtle Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant quinoa salad featuring native wattleseed and lemon myrtle, tossed with colorful vegetables and a zesty citrus dressing. This australian-inspired vegan (gluten free) ready in about 25 minutes pairs quinoa, water, wattleseed powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1 tsp wattleseed powder, 1 tsp lemon myrtle powder, 1/2 tsp sea salt, and 1/4 tsp black pepper in a small bowl.
  3. Step 3: Fluff the cooked quinoa with a fork and transfer to a large bowl. Add 1 medium diced cucumber, 1 large diced red bell pepper, 1 large grated carrot, 3 thinly sliced spring onions, and 1/4 cup chopped fresh parsley.
  4. Step 4: Pour the dressing over the quinoa and vegetables, tossing gently to combine. Chill for 30 minutes before serving to let flavors meld.

Frequently asked questions

How long does Veggie-Packed Wattleseed and Lemon Myrtle Quinoa Salad take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Veggie-Packed Wattleseed and Lemon Myrtle Quinoa Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Veggie-Packed Wattleseed and Lemon Myrtle Quinoa Salad?

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 Veggie-Packed Wattleseed and Lemon Myrtle Quinoa Salad 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 Veggie-Packed Wattleseed and Lemon Myrtle Quinoa Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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