Zesty Quinoa Salad

Zesty Quinoa Salad
Heather Nicholds, C.H.N.

My favorite dishes take advantage of all the seasonal offerings from the garden, and this recipe is full of nutritious herbs. Fresh mint often gets overlooked for basil, but is a wonderful addition to this fresh salad. Adding quinoa makes this a meal, and is the perfect light grain for a summer salad.

Zesty Quinoa Salad

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2

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  • 1 cup quinoa
  • 2 green onions, chopped
  • 2 tomatoes, diced
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh mint, chopped
  • 2 Tbsp walnuts, soaked and lightly toasted
  • 1 lemon, zested and juiced
  • 1 clove garlic, pressed
  • 1 tsp cumin


  1. Soak the walnuts for at least 30 minutes, then toast them if you like by putting them on a baking tray in an oven for a few minutes. Keep an eye on them, as they will toast quickly. Anywhere from 300-350 degrees F is fine.
  2. Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
  3. While the quinoa cooks, chop the vegetables and herbs. Mix together the lemon zest, juice, pressed garlic, and cumin as a dressing. Toss this with the vegetables, then add the quinoa and walnuts and toss.


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