Quick Quinoa Salad

Quick Quinoa Salad

This salad is easy to throw together and keeps nicely in the refrigerator for up to a week.  You can add in other veggies, greens, nuts, even dried fruit, herbs and spices.  Think of the rainbow, get creative! 


  • 1 2/3 cups dry quinoa
  • 3 1/3 cups water
  • Pinch of sea salt
  • 1 cup chopped carrots
  • 1 whole red bell pepper, diced
  • 1/2 onion, diced
  • 3/4 cup minced cilantro
  • 1/3 cup pumpkin seeds
  • 2 cloves garlic, minced


  • 1/3 cup freshly squeezed lemon juice
  • 3 Tablespoons extra-virgin olive oil
  • 3 Tablespoons tamari or shoyu
  • Optional garnishes: sliced black olives, tomatoes cut in wedges

Rinse quinoa with warm water and drain through a fine strainer.  Place quinoa in a 3-quart pan with water and salt; bring to a boil.  Turn heat to low, cover and simmer for 15 minutes.  Allow quinoa to sit on very low heat, uncovered, for an extra 5 minutes so it dries out.  This makes the grain fluffier for salads.  Toss with fork and let cool.  Add carrots, red bell pepper, onion, cilantro, seeds, and garlic to quinoa; mix thoroughly.  Combine lemon juice, oil, and tamari.  Pour over quinoa and toss well.  Garnish with cheese, olives, or tomatoes if desired.