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Sole fire quinoa salad

Quinoa salad with orange and lime dressing

A light, delicious salad from Richie Wilson of SOLE Seafood Grill and FIRE Steakhouse in Dublin. 

Serving: 4
Time: Less than one hour
Difficulty: Easy


  • 500ml vegetable stock
  • 180g quinoa
  • 2 shallots, finely diced
  • 1 bunch coriander, finely chopped coriander
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 150g sweetcorn
  • 150g black beans
  • Salt and pepper

Orange and lime dressing:

  • 1 large orange, juiced
  • 1 lime, juiced
  • 200ml olive oil
  • 1 tsp Dijon mustard
  • 100ml vegetable oil
  • Salt and pepper

Avocado purée:

  • 1 ripe avocado
  • 1 lime, juiced
  • 1tsp Cajun spice
  • Salt

To garnish:

  • 200g mixed baby leaves or micro cress 
  • 1 red chilli, finely chopped


  1. To make the quinoa salad, first bring the stock to the boil, then add in the quinoa. Lower the heat to a low, gentle simmer and cover until cooked, about 15 minutes.
  2. Remove from the heat and stir in the chopped shallots, lime juice and olive oil. As the quinoa cools, add the sweet corn and black beans (if you use canned ingredients ensure they have been well rinsed in cold water and drained before using). Once completely cooled, add the coriander, check the seasoning and set aside.
  3. To make the avocado purée, peel and stone the avocado before placing it in a food processor with the lime juice, salt and cajun spice - the juice and salt help to keep the mix green. Blend until smooth, then reserve.
  4. To make the dressing, whisk the lime and orange juice into the Dijon mustard. Slowly whisk in the olive oil to ensure the dressing doesn’t split, then repeat with the vegetable oil - olive oil on its own would be too strong for this dressing. Reserve until ready to serve.
  5. To serve, mix a portion of the quinoa in a bowl with some of the fresh coriander leaves and a drizzle of the dressing. Spoon onto a plate with a little avocado purée. Dress the leaves with some of the orange dressing and place on top, before finishing with some finely chopped red chilli.

Recipe courtesy of chef Richie Wilson of SOLE Seafood Grill and FIRE Steakhouse in Dublin. 

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