December 5, 2007

quinoa salad

1/2 cup quinoa, rinsed and drained

1 cup water

1 cup leftover salad (or not leftover salad)

Some acid – half a lemon or 1 1/2 tablespoons of vinegar

Some olive oil – about 1/8 to 1/4 cup

Salt and pepper

Put quinoa and water into a pot over high heat.  Once at a boil, cover the pot and reduce heat to a simmer.  Cook for 15-18 minutes until all the liquid is absorbed and the seeds (quinoa is a seed, you know) are chewy.  Dump the quinoa into a bowl and allow it to cool until no longer hot and steamy.

In the meantime, chop up your salad.  You want it to be pretty finely chopped but not so fine that you can’t distinguish the different veggies.  Add the salad to the slightly cooled quinoa.  Add the acid and the olive oil.  Add some salt and pepper and taste.  Adjust acid/oil/s&p balance as needed.  While you’re adding stuff to the quinoa make sure you’re stirring really well.  Quinoa has a tendency to clump.  Once well mixed, refrigerate until cold or if you can’t stand it, eat!



  1. Hi Nenasadije,
    Thanks for the quinoa salad recipe. I am looking for one that involves black beans. Know of any?

  2. hi deborah. i would simply drain and rinse a can of black beans and toss them in. you’d need to make the dressing a bit stronger though. some lime juice and cilantro would be nice.

  3. Aha, it is not brain surgery, this cooking thing. Thanks.

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