Quinoa Salad

Quinoa Salad

DCF 1.0

Quinoa salad is so easy to make and everyone loves it


  • 1 cup, quinoa (250 ml)
  • 2 cups, water
  • 1/2 tsp, sea salt (2 ml)

Dressing Ingredients

  • 1 tsp, sea salt (5ml)
  • 1/3 – 1/2 cup, olive oil (80-125 ml)
  • 1/3 cup, lemon juice (80 ml)
  • 2 cloves garlic, minced
  • 1/2 cup fresh mint, finely chopped (125 ml)
  • 2 cups, fresh parsley, finely chopped (500 ml)
  • 1 bunch of green onions, finely chopped
  • 1 carrot, diced.
  • 1 red pepper, diced, or 2 tomatoes, diced (optional)


  1. Wash quinoa well and drain. In a pot, cover quinoa with 2 cups water and 1/2 tsp sea salt, bring to a boil, and simmer for 15-20 minutes. Once done, fluff cooked quinoa with a fork and set aside to let cool.
  2. Mix dressing ingredients together in a bowl and pour over the cool quinoa; mix well and refigerate.
  3. Serve on a bed of lettuce with radicchio, or just on crackers or bread.

Original Recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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