Page Feedback

Quinoa Salad
Submitted by Ruth Mutchnik

Quinoa Salad

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains."


1 1/2 cups quinoa, rinsed &cooked according to directions in low sodium chicken or vegetable broth
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
3 small shallots or 1 small red onion
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup rice wine vinegar
1 lemon, juiced and its zest
1/2 teaspoons salt (optional)
3/4 teaspoon freshly ground black pepper


Rinse and cook quinoa. Drain and cool.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, shallots or onion, tomato, parsley, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Serve on a bed of lettuce or mixed greens and carrots.

Back To Top


6 to 8 servings

Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More