5-Color Quinoa Salad | PCC Natural Markets

5-Color Quinoa Salad

Serves: 4

Prep time: 15 minutes

Your rating: None (33 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free



In a 325° F oven, roast the walnuts for 5 to 7 minutes. Set aside to cool, then roughly chop.

Rinse the quinoa in a fine strainer. Put the quinoa in a skillet on medium-low heat and dry toast until aromatic, stirring frequently. Bring water to a boil in a soup pot. Add the toasted grain and cook, uncovered, until the grain is cooked, about 15 minutes, or when you can see the white ring around the perimeter of the grain. Drain through a strainer and let sit until cooled to room temperature.

In a large serving bowl, whisk together the oil, sherry vinegar, lemon zest, lemon juice and salt. Stir the fresh herbs, garlic and red onion into the dressing. Fold in the remaining ingredients. Serve at room temperature.

Recipe by Mary Martha Shaw, former PCC Cooks instructor

Source: Demonstrated at the Healthy Living Expo, April 19, 2008

More about: apples, cabbage, cruciferous vegetables, feta, olives, quinoa, walnuts, whole grains


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login