Quinoa Colour Salad

  • serves 6
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

320 Ratings
Directions for: Quinoa Colour Salad


1 cup quinoa

2 cup water

pinch salt

1 carrot, peeled and grated

1 red pepper, seeded and diced

1 cucumber, washed and sliced

3 green onions, sliced thinly

1 bunch parsley, chopped

The zest and juice of 1 lemon

¼ cup olive oil

Salt and pepper


1. Rinse the quinoa well in cold running water. This will easily rinse away the natural bitter coating on the seeds. Drain and toss into a small pot. Add the water and season with salt. Bring to a simmer over medium-high heat. Cover with a tight fitting lid, turn the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 to 20 minutes.

2. Meanwhile get all the colorful veggies ready. Toss them into a bowl and when the quinoa is done, add it as well. Add the lemon and olive oil, toss well, season with salt and pepper and serve.

See more: Rice/Grain, North American, Salad, Herbs, Vegetables


More Recipes You'll Love