Quinoa Salad makes 4 – 5 servings

Quinoa (pronounced keen-wah) is a delicious whole grain and a great source of iron and fiber for everyone. One cup (185 grams) of quinoa cooked has 15% of the recommended daily intake of iron and 5 grams of fiber. The Incas prized Quinoa was for its nutritive value and nutty flavour. The seeds can be purchased prewashed but if not, rinse off the slightly bitter outer husk before cooking. Quinoa is available in most supermarkets or health food stores in the rice and pasta section. Garnish the salad with lettuce if desired – I picked the first lettuce from my garden five minutes ago for the photo.

  • ½ cup (125 ml) quinoa
  • 1 cup (250 ml) water
  • 1 tsp (5 ml) salt
  • 2 green onions, green and white parts, thinly sliced
  • ½ red or orange bell pepper, seeded, cut into small cubes
  • ½ cup (125 ml) halved or quartered cherry tomatoes
  • ¼ cup (60 ml) chopped celery root or cucumber or blanched asparagus
  • ¼ cup (60 ml) chopped fresh chives, tarragon, parsley, coriander or other desired herbs
  • 4 tbsp (60 ml) olive or preferred oil
  • 2 tbsp (30 ml) white wine or Asian vinegar
  • Salt and freshly ground black pepper to taste
  • Pinch red chilli powder
  • Pinch granulated sugar
  • Leaf lettuce for garnish if desired

1.  If the quinoa is not prewashed, to remove outer husk, place the seeds in a sieve and rinse well under cold running water for a couple of minutes rubbing the grains together. Add the quinoa to the salted boiling water, reduced heat to low, cover and cook gently for 18 minutes. Remove lid to cool cooked quinoa and toss with a fork to separate the grains.

2.  In a salad bowl toss the quinoa with the green onion, bell pepper and celery or cucumber or asparagus and herbs. Toss with the oil and vinegar and season to taste with salt, pepper, chilli and sugar

3.  Salad can be served on lettuce on salad plates or in a bowl