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Quinoa Salad

August 14, 2011

Quinoa is one of the most healthy things you can eat. It is often thought of as a grain, but it is actually a seed. Being a seed, it is high in protein, and it is actually complete protein, containing all of the amino acids. It is especially high in the protein lysine, which works hard  to grow and repair muscles and tissue (source). It has a nutty flavor and crunchy texture, but it is also really versatile and can go in dishes ranging from savory to sweet.

My favorite thing to do with quinoa is to make a big grain and vegetable salad, so here is a recipe for one of those.


– 2 cups quinoa

– 3 cups water (or vegetable broth)

– 2 sweet potatoes, cubed

– 1 small head of broccoli, cut into small pieces

– 1 bunch of kale, cut into small strips

– 1 bell pepper, or a handful of sweet mini peppers, chopped

– 1 can of garbanzo beans, rinsed and drained

– 1 bunch of cilantro, chopped

For the Sauce:

– 1/4 cup soy sauce

– 1 table spoon oyster sauce

– 2 tablespoons sweet chili sauce

– salt and pepper


1) Boil water in a medium pot, add quinoa, turn down heat to low, and cover. Cook for about 20 minutes, stirring occasionally.

2) Boil another pot of water. Add sweet potatoes.

3) After about 5 minutes, add the broccoli.

4) Let potatoes and broccoli cook for 5 more minutes.

5) Put kale strips into a strainer and set in the sink, pour the hot water from the boiling potatoes and broccoli over the top of the kale, steaming it.

6) Let quinoa and cooked veggies cool.

7) Mix together all ingredients for the sauce in a small bowl.

8) In a large bowl, mix together quinoa, sauce, and cilantro.

9) Add sweet potato, broccoli, kale, peppers, and garbanzo beans and mix thoroughly.

I love making making a big batch of this quinoa salad on Sundays and eating it throughout the week. It goes great on top of a bed of greens. It is also a great dish to bring to pot lucks, I continuously get rave reviews when I bring this dish out. If you don’t want such a big batch, just halve everything.

One Comment leave one →
  1. August 15, 2011 8:02 am

    Yum! What a beautiful culinary creation. I Can’t wait to eat it for lunch today. What type of kale did you use for this recipe?

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