Hodmedod x Sucseed Winter Rainbow Quinoa Salad

by SUCSEED January 13, 2026

Bright, crunchy and full of plant power, this colourful winter salad celebrates our British-grown quinoa and the nourishing goodness of SUCSEED.

Delicious warm or cold – and perfect for lunchboxes, winter picnics or post-festive reset days. SUCSEEDs blends are made with many ingredients supplied by us and grown by the farmers we work with.

Serves: 4 | Prep time: 15 minutes

Ingredients

2 cups cooked British Red & White Quinoa
2 cups cooked or pickled Beetroot, chopped
2 cups chopped Apples (try Opal or Cox)
1 cup Pomegranate arils
4 tbsp crumbled Goat’s Cheese or Feta (optional)
½ cup chopped Pistachios or Walnuts
2 cups Baby Spinach or Mixed Greens
2 tbsp SUCSEED Focus
Olive Oil and Lemon Juice (or your favourite dressing)
Pinch of Salt and Pepper

Method

To cook the quinoa, rinse, cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. 1 cup of dry quinoa will produce enough cooked quinoa for this recipe. Fluff the grains apart with a fork.
In a large bowl, combine the quinoa, beetroot, apple, pomegranate, nuts and spinach.
Drizzle with olive oil and lemon juice, season lightly, and toss well.
Sprinkle over SUCSEED and crumbled goat’s cheese before serving.

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