A spicy summer salad made with protein-rich cooked quinoa, crunchy garden vegetables and fresh cut herbs served in a tasty dressing made of olive oil, wine vinegar and juice from a freshly squeezed lemon.
Quinoa Vegetable and Herb Salad
Ingredients Makes: 6 servings
1/2 cup dry quinoa, rinsed
1 cup purified water with sea salt ~or~ vegetable herb broth*
1/2 bell pepper, diced
1 tomato, diced
1/2 cup cucumber, peeled, seeded & diced
3/4 cup parsley, chopped fine
1/4 cup mint leaves, chopped fine
3 green onions, sliced and diced
1 jalapeno, minced ~or~ chilli pepper, minced
1 garlic clove, minced
1 lemon, juiced ~or~ 2 tbsp lemon juice
2 tbsp extra virgin olive oil ~or~ avocado oil
2 1/2 tbsp red wine vinegar ~or~ balsamic vinegar
sea salt & black pepper to taste
Prepare quinoa. In a soup pot, add the purified water and a few shakes of sea salt or vegetable broth for additional flavouring; bring to a boil then reduce heat to a low simmer. Rinse the quinoa under clean water using a fine mesh strainer, then add to pot of seasoned hot water.
Bring the pot to a boil, then put on a lid and reduce the heat to low. Let cook for about 15 minutes until the water is almost all gone. Take off the heat and let rest with the lid on for about 5 minutes. Drain off any excess water if any with a fine mesh strainer and then place in a bowl to cool down.
Prepare vegetables and herbs. Clean, de-seed and dice the bell pepper. Peel, de-seed and dice the cucumber. Finely dice the tomato. De-seed and mince the jalapeño or chilli pepper; peel and mince the garlic. Finely slice and chop the green onions, discarding withered tops. Chop the parsley and mint leaves up fine. Put all the prepared vegetables and herbs in a large bowl.
Prepare salad dressing. Combine the dressing ingredients in small bowl and whisk until well mixed.
Combine salad ingredients. Add the cooled cooked quinoa to the large bowl of vegetables and combine. Pour the dressing over the mixed vegetables and quinoa; and stir until combined. Give the salad a taste test and add a little more salt, pepper, lemon juice or vinegar to suit taste.
Chill salad for at least one hour before serving. Keeps well in fridge for up to one week. Enjoy.
Recipe shared by: J. Marshall
*See our Vegetable Herb Broth recipe here!
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