Quinoa Salad

Quinoa is a fantastic gluten free substitute.  It is a versatile seed that you can eat for breakfast, lunch or dinner.  By itself or combined with a variety of different ingredients, this protein and fiber packed superfood is sure to please!


Quinoa Salad

  • 2 c uncooked quinoa
  • 1 bunch green onions
  • 1/2 c kalamata olives (pitted)
  • 1/2 c sun-dried tomatoes
  • 1 english cucumber
  • 1 pkg (12 oz) shelled edamame
  • 2 garlic scapes (optional)
  • 1/4 c fresh basil
  • 1/4 c fresh cilantro
  • 1/4 c fresh mint
  • 1/4 c fresh parsley



  • 1 lemon
  • 1/4 c white wine vinegar
  • 1/4 c olive oil
  • salt/pepper to taste


  1. Rinse and cook quinoa according to directions.  Set aside in a large bowl to cool.
  2. Finely slice green onions and garlic scapes.
  3. Roughly chop kalamata olives and sun-dried tomatoes.
  4. Chop cucumber into 1/2 inch pieces.
  5. Once Quinoa has cooled, combine green onions, garlic scapes, olives, sun-dried tomatoes, cucumber and edamame.  Mix together until combined. IMG_0007
  6. Finely chop herbs and stir in to quinoa mixture.IMG_0012
  7. Zest lemon over quinoa.
  8. In a small bowl, whisk vinegar, oil and juice of lemon.
  9. Pour dressing over quinoa and stir to combine.IMG_0020



Garlic scapes can be found at your local farmer’s market.  They are the stems and unopened flower buds of a garlic plant that have a slightly sweet taste.  I find that they give a hint of garlic flavor rather than overpowering a dish.



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