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

This colorful salad gets its rainbow from a variety fresh herbs, vegetables, cheese and nuts.



Toast walnuts in a 325° F oven for 5 to 7 minutes. Set aside to cool, then roughly chop.

Rinse quinoa in a fine strainer. Put quinoa in a skillet over medium-low heat and dry toast until aromatic, stirring frequently, 2 to 3 minutes. Bring water to a boil in a soup pot. Add toasted quinoa and cook, uncovered, for 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 oil, vinegar, lemon zest, lemon juice and salt. Stir fresh herbs, garlic and red onions into the dressing. Fold in 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


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