cinnamon kitchen Recipes

watermelon and quinoa salad

Serves: 4


For the watermelon:

400g 1/2 inch cubed watermelon with seeds

1/2 tsp red chilli powder

10 fresh mint leaves, chopped

1/2 tsp salt

Juice of half a lime

2 tsp toasted sesame seeds

3 tbsp hoisin sauce

Seeds of 1 pomegranate

50g lightly salted cashew nuts, dry-roasted and halved or chopped


For the quinoa: 

200g quinoa, boiled and cooled

2 tsp vegetable or corn oil

1/2 tsp mustard seeds

1 inch piece of fresh ginger, finely chopped

1 green chilli, finely chopped

1 tbsp chopped fresh coriander

1/2 red pepper, thinly sliced

1 tsp salt

1/2 tsp sugar

Juice of half a lemon


Combine watermelon, red chilli powder and mint in a medium size bowl and refrigerate. Drain and discard the liquid. 

To make the quinoa salad, heat the oil in a pan add the mustard seeds. When they start to crackle, remove from the heat and mix it with the quinoa. Mix the remaining ingredients and adjust the seasoning. Refrigerate until use. 

Whisk lime juice and hoisin sauce in a small bowl to blend. Fold in toasted sesame seeds. Mix the quinoa with the watermelon and divide into four portions. Sprinkle the hoisin sauce, pomegranate seeds and cashew nuts on top of the salad and serve immediately.