June- Quinoa Salad

June- Quinoa Salad

There are many, many possible variations to this recipe.  I often substitute water for coconut water or vegetable broth for added flavour.  Occasionally I’ll add a couple handfuls  of spinach while the quinoa is cooking or even toss the completed salad with a bed a raw spinach.

Quinoa Salad

1 cup of quinoa
2 cups of liquid (either water, broth or coconut water)
1 red pepper diced
1 onion
1 clove of garlic
2 heaping tablespoons of raisins, craisins, sunflower seeds and pumpkin seeds
2 tbsp olive oil
1 tbsp balsamic vinegar
1 lemon, juice and zest


In a medium pot bring water to a boil and add quinoa.  Cook covered on medium until all liquid is absorbed.  In a separate pan saute the onion and garlic and add to the cooked quinoa.  Toss the remaining ingredients into a bowl and thoroughly combine.  Lastly toss with the quinoa and serve.  Can be served immediately as a warm dish or chilled and served as a cold salad.  Enjoy!

Possible additions are endless…..grated carrot, roasted beets, flax seeds, hemp hearts, fresh herbs (parsley or cilantro), avocado, sauteed mushrooms, diced cucumber, sesame seeds, silvered almonds, walnuts, etc.

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