Summery Quinoa Salad

Raw Quinoa in a bowl

Quinoa is a protein-rich grain native to South America and it’s really a seed, cooked like a whole grain. It only takes 15 minutes to cook, unlike brown rice, barley, or other whole grains, which take about an hour. So it’s a quick and easy favorite of mine. Contributed by Meg Wolff, from A Life in Balance*, ©2010, Down East Books.

Serves: 6

  • 2 cups cooked quinoa
  • 1 red pepper (and/or carrot), diced
  • black olives, diced
  • 1 zucchini, diced
  • 1 cup cooked (or canned) garbanzo beans
  • 1 cup peas
  • 1/4  cup sunflower seeds
  • 1/4  cup parsley
  • 1/4  cup lemon juice
  • 1/4  cup wheat-free soy sauce or teaspoon sea salt
  • 1/4  cup olive oil

Toss ingredients together and enjoy with steamed greens and a soup if desired.

To learn more about Meg Wolff and plant-based diets visit her website and blogFind out more about her other book, Becoming Whole: The Story of My Complete Recovery from Breast Cancer.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


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