Lynnie’s Toasted Quinoa Salad

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This salad works beautifully warm or cold, and with a variety of finely sliced raw vegetables.  It’s a great salad for the spring and summer. The best part for me was the discovery to toast the quinoa before cooking it! Toasting deepens its flavor, creating a mellow nuttiness that really tastes superior.

Quinoa (a grain from South America), is very fast cooking. Make sure you read whether the kind you purchased has been pre soaked and washed or not. (It will cost more to purchase it that way, but it is easier to work with.) Otherwise, quinoa needs to be soaked in water for 20 minutes before using, and rinsed, to remove the bitter saponins that are naturally occurring.

Enjoy quinoa plain and simple, made in a light broth, with fresh herbs like parsley & chives, with toasted almonds …or as this delicious salad.

This is a mix and match “elastic recipe”… my favorite kind.


Quinoa cooks 2 to 1 (water to grain, just like rice) but is done in 20 minutes. While water is heating up (I add vegetable broth powder), toast quinoa in an ungreased cast iron fry pan (or whatever you have), on a low flame, stirring until it starts to pop. Keep mixing and toasting gently for a minute or two. Lower the flame on the water and pour in the quinoa.

Cook on a low flame for 20 minutes, covered.

While it’s cooking, you could dice any of the following:

  • Celery, scallions, lettuce, lots of fresh parsley (well, there really is NO always, I’ve made it w/out lettuce and it’s great.)
  •  Radishes
  •  String Beans (cut tiny)
  •  Snow peas (same)
  •  Dandelion greens
  •  Arugula
  • Watercress

Quinoa Salad:

As soon as the quinoa’s done, add olive oil, balsamic vinegar and Bragg’s Liquid Aminos. Mix and cool.

Dress the veggies in the same dressing and mix the two together…remember to go LIGHT on the dressing as you don’t need much.

My Variation: Add a squirt of fresh lemon on top, or toasted almonds.



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