Mar 30 2012

Quinoa Salad

Quinoa Salad
We have quinoa almost every day in one way or another. There’s so much you can do with it!

It’s one of the best vegetarian sources of protein because it contains all the essential amino acids. It’s also a great source of iron.

I love the sweetness of the raisins in this salad, mixed with olive oil and roasted pine nuts!

This is great warm or cold; as a side or main dish.

Make sure to rinse the quinoa well before you cook it.


While you’re cooking the quinoa, toast the pine nuts in a tablespoon of olive oil. After they are brown, set the pine nuts aside, and add the garlic to the remaining oil, and add two more tablespoons olive oil.


If you don’t like full pieces of garlic in the salad (like I do), remove the garlic, add the cooked quinoa, and the pine nuts and combine.

Then place combined ingredients in a medium bowl and add raisins.


1 cup quinoa

3 tablespoons olive oil divided

1/4 cup pine nuts

2 garlic cloves sliced

1/4 cup raisins

Fresh lemon juice to taste.


Boil 2 cups of filtered water in a medium sized sauce pan. Rinse 1 cup quinoa, add to boiling water. Add a pinch of salt, reduce to a simmer, and cover for 12-15 minutes.

Toast pine nuts in 1 tbls olive oil. Add a pinch of celtic sea salt.

Remove toasted nuts, and add 2 tablespoons olive oil and sliced garlic to the pan. Saute for about 2 minutes.

Remove garlic if you choose (I leave it in). Add cooked quinoa and pine nuts to the pan and combine all the ingredients.

Place combined ingredients into a medium bowl, squeeze lemon to your taste, mix, and add raisins.

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