Quinoa with Chèvre and Candied Roselle

Quinoa comes together with crumbled chèvre, candied roselle and vinaigrette for a salad you'll want to keep in regular rotation.
By / Photography By Francine Spiering | August 28, 2015


Mix quinoa with crumbled chèvre, candied roselle, and finally, the vinaigrette. Season to taste with salt and pepper. Put a handful of arugula on a plate, and top with the quinoa salad. Serve immediately.

* For candied roselle, bring 2 cups sugar and 1 cup water to a boil. Add raw, cleaned roselle and simmer for up to 15 minutes. Keep an eye on the liquid and add a little water when it looks like it is reducing: you want to prevent it from turning to caramel. Take out and dry on a baking sheet. 

You can also use the soft candied roselle that come from making roselle syrup.


  • 1 cup cooked quinoa
  • 2 tablespoons crumbled chèvre
  • 4 candied roselle, torn*
  • 1 tablespoon Mustard Roselle vinaigrette
  • arugula
  • salt/pepper to taste
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