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Quinoa Salad

Quinoa Salad

Quinoa is a hip, hearty, and fabulous food. Last Lollapalooza weekend, this Quinoa Salad made a perfect late night dinner for a clutch of starving young concert-goers. You can buy quinoa as a red grain or a white grain, though I prefer the red color. In this salad, quinoa is mixed with avocado, tomato, cucumber and white beans, although black, red, or garbanzo beans would also work well.

Because of the high protein level of the quinoa and beans, this is perfect as a standalone meal, but also pairs well with grilled chicken, fish, or meat. I served this with our Lemon Curry Grilled Chicken recipe, but even a fried egg on top of leftovers in the morning can kill a concert hangover, too. That, and a Bloody Mary!

Quinoa Salad
Yield: 4 cups quinoa
For Quinoa
  • 2 Tablespoon olive oil
  • 2 cup quinoa
  • 3 cup water or chicken stock
  • ½ teaspoon salt, kosher
  • 1 bay leaf or a sprig of fresh thyme
For Quinoa Salad
  • 4 cups Red Quinoa, cooked
  • 1 15 oz can white beans
  • **You can also use garbanzo, red, or black beans
  • 2 medium tomatoes, ripe, cut in thin wedges
  • 1 avocado, ripe, cut in ½ inch dice
  • ½ cucumber sliced
  • 1 bunch scallions, sliced thin
  • ⅓ cup fresh basil, chopped
  • 3 Tablespoons fresh mint, chopped
  • 2 Tablespoons vinegar, sherry
  • 3 Tablespoons olive oil, extra virgin
  • 1 teaspoon sugar
For Quinoa
  1. Heat the olive oil in a small 1 quart pot.
  2. Add the quinoa and sauté for 2 minutes.
  3. Add the water or chicken stock, salt and bay leaf or thyme.
  4. Bring to a boil, cover and reduce heat to low. Cook covered for 20 minutes, fluff with a fork.
For Quinoa Salad
  1. Combine the above ingredients in a large bowl, toss well.
  2. Serve cold or room temperature.

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