Vegetable Quinoa Salad

  By Tammy  

June 13, 2016

  • Yields: 10 Servings


1 cup Quinoa, well rinsed and drained

2 cups Cold water

2 Tomatoes, chopped

2 Large Sprigs Italian (flat-leaf) parsley (leaves only), chopped

1/4 Cucumber - English Cucumber, chopped

1/3 cup Chopped Red, Green, Yellow or mixed bell peppers


3 tbsp Extra-virgin olive oil

2 tbsp Freshly squeezed lemon juice

1 1/2 tsp Hot pepper flakes (optional)

1/2 tsp Salt

1/2 tsp Freshly ground black pepper

1/2 tsp Dried lavender flowers (optional)


1In a medium saucepan, over medium heat, bring quinoa and water to a boil. Reduce heat and boil gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.

2Meanwhile, in a large bowl, combine tomatoes, parsley, cucumber and bell peppers. Stir in cooled quinoa.

3Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, hot pepper flakes (if using), salt, pepper and lavender (if using).

4Pour vinaigrette over salad and toss to coat.

1Nutritional Information 1 Serving when recipe serves 10: Protein: 2.6 grams Fat: 5.1 grams Carbohydrates: 13.6 grams Calories: 108 Sodium: 123 mg


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