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Red Quinoa and Golden Raisin Salad Recipe

Red quinoa salad

Fresh, vibrant and full of colour, this red quinoa and golden raisin salad with white peach and tarragon coulis created by is sure to delight your senses.


Serves 2
Preparation time:
Cooking time:
Total time:


Red quinoa salad
  • 20 g red quinoa
  • 1 white peach, thinly sliced
  • juice of ½ lemon
  • 40 g celery stick, peeled and diced
  • 40 g cucumber, diced
  • 2 red radishes, sliced
  • 4 cherry tomatoes, quartered
  • 20 g golden raisins
  • 6 g pumpkin seeds
  • fresh tarragon leaves, chopped
  • 20 ml rapeseed oil
  • 4 g puffed quinoa
  • fine sea salt
White peach and tarragon coulis
  • 40 g white peach purée
  • 20 ml tarragon vinegar
  • borage flowers


Red quinoa salad

Put the quinoa into a saucepan and cover with cold water. Bring to a boil over a medium-high heat, then reduce to a low-medium heat. Cover and simmer for 14 minutes, or until soft and fluffy.

Drain the quinoa into a bowl and refresh with cold water, then set aside. Put the peach slices onto a tray, squeeze the lemon juice on top and sprinkle with salt.

In a large bowl, mix the celery, cucumber, radishes and tomatoes.

White peach and tarragon coulis

In a ramekin, stir the peach purée with the tarragon vinegar.


Add the quinoa, raisins, pumpkin seeds, chopped tarragon and rapeseed oil to the bowl of vegetables, then stir to combine.

Place a 90 mm ring on the serving plate and build a rose shape with the sliced peaches inside the borders of the ring. Fill the middle with the quinoa salad, then top with the puffed quinoa.

Remove the ring and drizzle the coulis around the salad, then garnish with the flowers.

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