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Quinoa Salad Recipe

Updated on May 9, 2010

Quinoa Salad Recipe

Quinoa Salad
Quinoa Salad

This quinoa salad recipe is quick, extremely healthy, can be served warm, chilled, or at room temperature, and is easy to pack. 

*This recipe is a variation on a Swiss Chard & Quinoa Dolmas recipe from Emily Dellas of First Class Cooking in San Francisco.


  • 1 cup quinoa
  • 2 cups water
  • 2 Tbsp olive oil
  • 1/2 onion finely chopped
  • 2 cloves garlic, minced
  • 1/2  cup finely chopped bell pepper (we used red and yellow)
  • 1 preserved lemon, finely chopped
  • 2 Tbsp. capers, chopped
  • 2 Tbsp lemon juice
  • 2 Tbsp parsley, chopped
  • 2 Tbsp fresh mint, chopped
  • 1/4 cup golden raisins


Rinse the quinoa several times. (not sure why, but every quinoa recipe I've ever seen mentions rinsing the quinoa several times. Can someone explain that one to me?) Bring the 2 cups of water to a boil, add the quinoa and cook it on low to medium low for 15 minutes until all of water is absorbed. Once it's done, fluff it with a fork.

In a separate pan, heat 1/2 a Tbsp of olive oil. Add the diced onions and saute them for 3-5 minutes, then add the garlic for another 1-2 minutes. Set the onions and garlic aside.

Whisk together the remaining olive oil and lemon juice.  Add the dressing and everything else to the quinoa, mix it together, including the onions & garlic. Serve the quinoa salad warm, cold or room temperature.

I hope you enjoy this quinoa salad recipe!


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