Recipe: Quinoa Salad

April 20, 2010 § Leave a comment

I have been making this salad for a while now and I really love that I can make it ahead and enjoy it during the week for lunch. With two young children, it’s sometimes difficult to cook something for myself once their lunch is done. This salad is extremely versatile. I’ll show you two ways I’ve made it and give you suggestions on what else you can do.


  • 1 cup quinoa rinsed in a strainer (to remove the bitter coating)
  • 2 cups organic vegetable broth or organic free range chicken broth
  • 1 (14oz) can organic kidney beans, black beans, or chickpeas, drained and rinsed
  • 1/2 red or green pepper chopped
  • 1/2 medium red onion finely diced
  • handful of flat leaf parsley and a handful of dill finely chopped
  • 1/4 cup organic extra virgin olive oil
  • juice of 1 lemon
  • 1/2 teaspoon italian seasoning
  • salt and pepper to taste

Once the quinoa is rinsed, put it in a pot and cover with chicken or vegetable broth. Bring to a boil, then cover and cook about 15 minutes or until broth is absorbed. Turn off the heat and let it sit.

Meanwhile, chop up the pepper, red onion, parsley, and dill. Drain and rinse the beans. Mix the vegetables, quinoa and beans in a bowl.

In a seperate small bowl, mix the olive oil, lemon juice, and italian seasoning. Add it to the quinoa mixture. It’s best to do this when the quinoa is still slightly warm so it absorbs the flavors. Season with salt and pepper to taste.

This tastes best when it sits overnight. I like to enjoy this with a nice salad and some lemon water.

Hers’s a photo of the dish with kidney beans:

Here’s a photo of the dish with chickpeas:

Here’s a photo of how I serve it:

Suggestions for variations:

  • If you have a rice cooker, put the quinoa and chicken or vegetable broth in and turn it on. No need to babysit. Turns out perfect every time!
  • Use leftover rotisserie chicken or other meat in the salad instead of the beans.
  • Make the salad go further and more colorful by adding two different cans of drained and rinsed beans. 
  • Make it greek inspired with a handful of pitted and chopped kalamata olives, cucumber, fresh dill, and a sprinkling of feta cheese.
  • Make it mexican inspired and use some cumin, or chemical free taco seasoning, black beans, roasted corn, cilantro, and lime juice in place of the lemon.
  • Change out the grain. Brown rice, spelt, wheat berries, or amaranth.

The possiblities are endless. Use what you have in the house.

I hope you’ll give this recipe a try!


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