Wild Wattleseed and Lemon Myrtle Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

A vibrant gluten-free salad combining fluffy quinoa with toasted wattleseed, fresh lemon myrtle, and crisp vegetables for an Australian-inspired healthy bowl. This Australian-inspired gluten-free recipe, ready in about 30 minutes, pairs quinoa, water, olive oil 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 rice, quinoa, or a quick salad. 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: 20 min Serves 4 Australian cuisine 280 cal/serving

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Ingredients

1 cup (170 g), rinsed quinoa
2 cups water
3 tbsp olive oil
1 tbsp ground wattleseed
2 tbsp fresh lemon myrtle leaves (finely chopped)
1 medium, diced cucumber
1 medium, diced red bell pepper
3, thinly sliced spring onions
2 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh parsley

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Instructions

Step 1: Bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
Step 2: Heat 3 tbsp olive oil in a small skillet over medium heat. Add 1 tbsp ground wattleseed and toast for 2 minutes until fragrant, stirring frequently to avoid burning.
Step 3: Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Drizzle in the toasted wattleseed olive oil and stir to combine.
Step 4: Add 2 tbsp finely chopped fresh lemon myrtle leaves, 1 diced medium cucumber, 1 diced red bell pepper, 3 thinly sliced spring onions, and 1/4 cup chopped fresh parsley.
Step 5: Season the salad with 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to evenly distribute flavors.
Step 6: Chill the salad for at least 30 minutes before serving to let the lemon myrtle and wattleseed infuse the quinoa.

Frequently asked questions

How long does Wild Wattleseed and Lemon Myrtle Quinoa Salad take to make?

Total time is about 30 minutes (10 min prep + 20 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 Wild 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 Wild 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 Wild 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 Wild 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.