Quinoa Salad

  • Yield 6 servings
  • Prep 20 to 30 minutes
  • Cook 10 to 15 minutes

This nutrient-packed quinoa salad will keep throughout the week.

Quinoa Salad | Relish.com
Quentin Bacon


1 1/2 cups quinoa (rinsed if needed)
1/2 cup unsalted raw sunflower seeds
1/2 to 1 cup chopped fresh parsley
1/2 cup dried berries, like raisins or blueberries
2 celery stalks, chopped
2 carrots, chopped (unpeeled if organic)
8 kale leaves, stems removed, thinly sliced
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon salt


  1. Bring a large pot of salted water to a boil. Add the quinoa and return to a boil.
  2. Cook until al dente, as you would pasta, 10 to 11 minutes. Drain well and spread on a baking sheet to cool, about 15 minutes.
  3. While the quinoa is cooking, combine all the remaining ingredients in a large bowl and toss.
  4. Add the cooled quinoa and toss again. Taste and add until the salad is tart, sweet and crunchy and very good.
  5. Seal any leftover salad and store in the fridge. It will keep for several days, though you may need to re-season it a little.

Posted with permission from The Family Cooks (Rodale, 2014) by Laurie David.



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