My Quinoa Salad

Andrea BeaverDennis


I made this the night before, and had it the next day for lunch. Only took a little container of it, and I wish I had taken most of it. It was that good.

★★★★★ 2 votes
depending on serving size 1 to 4 I would say


1/2 c
cooked quinoa
cucumber diced
1/2 c
tomatoes diced (i used cherry tomatoes sliced)
1/2 stalk(s)
celery diced (or chopped) i used pampered chef chopper
handful parsley chopped
1/4 c
feta cheese crumbled
green onions chopped (or to your taste)
2 Tbsp
olive oil
2 Tbsp
lemon juice
pepper to taste


could add red or green pepper, or any vegetable you wanted.
to make it a vegetarian dish could omit the feta cheese
could also add a couple of tablespoons of ground flax seed


1cook quinoa per pkg instructions in a covered pot .......or if the pkg doesnt have directions ........use 1 cup quinoa to 2 cups water (or stock)in a covered pot.

when it starts to boil, turn to simmer for approx. 15 min or til water is absorbed (like rice).

fluff with fork and let cool. Other than the 1/2 cup for this recipe , cover and refrigerate. Will last for a few days in the fridge.
2Mix the 1/2 cup quinoa and other ingredients well.
Can be used right away, but better when flavours have a chance to meld.

Cover and refrigerate.
3Can be used as a side dish on its own, or as a dip with nachos or crackers. Or you can even add it to a lettuce salad.

About My Quinoa Salad

Course/Dish: Vegetables
Other Tags: Quick & Easy, For Kids, Healthy