Colorful Quinoa Salad

by KalaLea on June 17, 2011 • Posted in Recipes

Recipe by KalaLea K

photo_quinoasaladServes 4-6 quirky keen-wa Kings or Queens

Quinoa (keen-wa) also known as “the mother grain” by the Incas, is generally known to strengthen the entire body. It has more calcium than milk and is superb for new vegetarians who desire nutrient-dense foods. Also a great source of iron, phosophorous, B vitamins, and vitamin E. Prepare it for breakfast with almond milk, cinnamon & raisins or as a yummy side dish as below:

You will need:
1 cup of dried quinoa
2 cups water plus a sm or med pot
1/2 red, orange, or yellow pepper
1/4 green pepper
3-4 radish bulbs
2 TBSP of ex voo (extra virgin olive oil)
1 TBSP of yellow mustard
1 lime (juiced)
1/4 jalapeno (optional for heat)

SPICES: (start with 1/2 dried or 1 tsp fresh)
dried or fresh chives
dried or fresh parsley
sea salt (1/2 tsp then start)

(add all ingredients to a medium or large bowl)

  • Bring 2 cups of water to a boil then add 1 cup of quinoa turning the oven to a low simmer
  • Dice all peppers and radishes in cute little squares
  • Make dressing by combining ex voo, yellow mustard, lime juice and spices in large bowl
  • Let quinoa cool to room temperature before adding it to the dressing in the bowl
  • Add peppers and radishes to bowl and stir gently with love and gratitude

You may need to add a little more salt or lime juice…taste and see what your taste buds communicate. Store in fridge.


Serve with fresh veggies such as cucumbers (as shown here) or sliced avocado. A fantastic summer dish for lunch, BBQs, or dinner. (I’m beginning to sound like a tv commercial.) Happy Friday World!!

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