Quinoa Salad



  • 2 cups cooked & cooled Quinoa
  • 1/8 teaspoon freshly ground pepper
  • ½ cup chopped parsley
  • ½ cup fresh lemon juice
  • ¼ cup olive oil
  • ½ cup chopped cilantro
  • – or – ¼ teaspoon salt and 1 cup chopped parsley instead of cilantro
  • – or – 1 cup cilantro instead of parsley
  • ½ cup chopped scallions – or – mild sweet onions
  • 2 Tablespoons chopped fresh mint – or – Lemon Balm
  • 1 garlic clove minced or pressed – or – ¼ teaspoon dry garlic powder
  • 1 Tablespoon minced fresh basil – or – ½ teaspoon dry basil
  • Toss together all ingredients.

    Let flavors blend while you chop:

    • ½ can olives sliced
    • 2 stalks chopped Celery
    • 2 medium tomatoes chopped

    Mix veggies, Olives, herb sauce, and 2 cups cooked & cooled Quinoa

    Chill at least 1 hour

    3 thoughts on “Quinoa Salad

    1. I've been asked what exactly "Quinoa" is… so here you go…

      According to Wikipedia: a grain-like crop grown primarily for its edible seeds. … [it] originated in the Andean region of South America, where it has been an important food for 6,000 years.

      Basically, it's an "ancient super-food" that modern society has overlooked due to our lust for corn and wheat. It's non-gluten, so those with gluten or wheat allergies/sensitivities can typically eat it without a problem.

      Besides, it looks really cool when cooked.

      If you like gazpacho, you'll LOVE this. If you don't like gazpacho, substitute the cilantro and you'll likely enjoy it.

      Let me know how it goes!


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