Recipes
Quinoa Salad
45 mins
45 mins
Serves 4
Serves 4
This salad makes a perfect summer meal, and is a good source of complete protein, vitamins and minerals. Alter to taste – walnuts go well with quinoa, but toasted sunflower seeds or cashews would also be good.
We would add a can of beans, like cannellini beans, to make this salad go further and feel more like a main dish.
The quinoa can be made ahead of time and refrigerated overnight if necessary.
Print recipe
Ingredients
- 1 cup quinoa
- 1 1/2 cups cold water
- 1/2 tsp salt
- 1 cup snow peas, celery, or green beans
- 1 -2 small carrots, sliced thinly
- 1/2 green or red pepper, sliced thinly
- 1 tomato
- 1 cucumber, diced
- 1/4 cup chopped fresh parsley, basil, or coriander
- 1/2 cup chopped walnuts, toasted sunflower seeds, or toasted cashews
- Optional: Olives, beans, fresh mint, jalapenos, vegan feta, raisins, or apricots
Dressing:
- 2 Tbs freshly squeezed lemon juice
- 1/4 cup olive oil
- 1/2 tsp salt
- Fresh ground pepper
- Options: a pinch of cayenne pepper, minced garlic, or minced ginger
Directions
- Soak the quinoa for 15 minutes in cold water.
- Rinse thoroughly, pour of most of the water and drain through a sieve.
- Place in a large saucepan with the water, salt and oil.
- Bring to the boil, then turn the heat down to very low, cover and cook for 15 minutes.
- Make dressing by adding all ingredients to shaker and shake.
- Add the remaining ingredients to the quinoa and mix in the dressing.
