No. 22, Jalan Anggerik Mokara 31/44
Kawasan Industri Kota Kemuning
40460 Shah Alam, Selangor, MALAYSIA.

+603 5525 1000


Quinoa Salad By Raw Chef Yin


For Salad

  • 180gm BWY white quinoa
  • 500ml water
  • 120gm dried cranberries
  • 1 large bunch of coriander leaves (chopped)
  • Salt & pepper, to taste
  • Pomegranate (optional)

For Dressing

  • 15ml FryMax coconut oil
  • Juice of half lemon
  • Zest of one lemon
  • 15gm maple syrup

For Topping

  • 160gm BWY whole almonds (roughly chopped)
  • 30ml water
  • 28gm brown sugar
  • 4gm paprika
  • 2gm salt

Yield: 2 main course servings or 4 side servings


  1. To cook quinoa, soak quinoa for 15 minutes, rinse and drain. Add quinoa and water in a pot, bring to a boil and then simmer for 15 minutes. The water should be evaporated and the quinoa is slightly translucent. Stand for 5 minutes, fluff with fork and allow to cool till body temperature.
  2. Once quinoa is cooled down, add cranberries, coriander and pomegranate. Toss to combine. Season with salt and pepper.
  3. For dressing, whisk all ingredients till combined.
  4. For topping, toast almonds on a heated pan. Add in water, brown sugar, paprika and salt. Fry until water evaporates. Allow to cool before using.
  5. To assemble salad, drizzle dressing over quinoa salad. Top with almonds and serve.
  6. You may store it in fridge for up to 5 days.