Quinoa Spring Salad

by Maggie on May 24, 2010

It is salad season!

The Farmer’s Markets are bursting with mesclun mixes, fresh spinach, and arugula.  It’s so fantastic.

Sometimes though, I need a break from green salads in the summer.  And this salad is the perfect distraction.

Have you tried a quinoa salad yet?  I hope you’ve at least tried quinoa?  It’s such a nutritious grain, it’s so easy to prepare, and it’s so incredibly versatile.  Now is the time to give it a try.

This salad would be a perfect accompaniment to fresh asparagus, grilled tempeh, marinated tofu, or veggies and hummus.  It would be a welcome addition to any barbeque potluck for sure.  You could even add this to a green salad if you really wanted to get creative.

Quinoa Spring Salad Dressing

1/4 cup freshly squeezed lemon juice

1 tbsp rice vinegar

1 clove of finely chopped garlic

1-2 tbsp of chopped fresh basil (feel free to substitute with whatever herb you have on hand)

1/4 cup sunflower or olive oil

sea salt and ground pepper to taste

Combine lemon juice, rice vinegar, garlic and basil in a deep bowl or cup (I always use a mason jar to make my salad dressings). Whisk in oil and season with sea salt and pepper.

Prepare quinoa as per package instructions and let cool.  Chop vegetables of choice – I did pepper, asparagus, green onion, carrots, and cucumber.  The great thing about this kind of salad is that you can add whatever vegetables you have on hand.  Once the quinoa has cooled, combine with veggies and dressing.  Pete and I always add sprouts to our salads when we’re ready to serve them.  Keep cool until you’re ready to serve it.

This dressing was more than enough for 3 cups of cooked quinoa (approximately 1 cup of uncooked quinoa).

Leftover quinoa is easy to use up too.  Throw it in a green salad, add it to your favourite veggie burger recipe, or serve it with stir-fry.  The possibilities are endless.

Just look at that gorgeous sunflower sprout!

How do you like your quinoa?

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free
I would love it if you could also take a moment to vote for Amy in a blogger contest she’s in. Amy has done so much to support me and my blog so I would love it if you could take a moment to help her. Follow the instructions on her post – she’s made it super easy for us! Thank you.

{ 6 comments… read them below or add one }

gfe--gluten free easily May 25, 2010 at 10:49 am

Oh my goodness, gorge-o-so! Sunflower sprouts?? Where have I been? I must have some of those. Now. They look fabulous! I love quinoa salad, but haven’t any quinoa in a while. Need to stock up when I’m at the “real” grocery store again. 😉 (The ones in our county are poor imitations.) And, I’ll look for sunflower sprouts, too!

Thanks, Maggie!



Maggie May 25, 2010 at 11:00 am

You are welcome Shirley! Sunflower sprouts are so yummy! My babes call them flowers and like to munch on them too. I love that! Quinoa will be worth the drive to your “real” store.


Stephanie Sullivan May 25, 2010 at 11:32 am

Very, very yummy warm with stir-fried chickpeas, yellow squash, garlic (lots) and hot sauce!


Heidi Kelly May 25, 2010 at 4:10 pm

Maggie, what a beautiful picture! I love quinoa salads and I am excited to try yours! I am thinking of trying to grow my own sprouts, my mom-in-law does and it looks simple enough! 😉


Maggie May 25, 2010 at 7:51 pm

Thanks Heidi. I caught the light at the right time for that picture. Luck 🙂
I love quinoa salads too. I made my own sprouts last week and it was much easier than I thought. Fun too! The lady I buy my sprouts from said Sunflower Sprouts are harder to grow because you actually have to plant them! Um, I’ll keep buying them! Mine were mung bean sprouts and they were delicious!


Aubree Cherie May 31, 2010 at 8:30 am

Yum! I can’t get enough of quinoa, it’s so good in everything! I like it with roasted peppers, onions, and tomatoes the best 🙂

~Aubree Cherie


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