June 1, 2012

Red Quinoa & Vegetable Salad

This salad is cool, fresh, crunchy, packed with nutrients and perfect for summer.  If you're unfamiliar with quinoa, it has a light and fluffy texture and a mildly nutty flavor.  It is easy to digest and is not as filling as other grains.  Quinoa dates back to the ancient Inca civilization and was referred to as the Mother Grain in the Inca culture.  It is a complete protein, which means that it contains the correct proportions of all nine essential amino acids necessary for dietary needs in humans.  It is also gluten-free and very high in fiber.  Pair it with fresh vegetables and a light dressing and you have a very healthy and delicious salad.  This salad can be served as a main course or as a side.


  • 1 c red quinoa
  • 4 large asparagus, shaved
  • 2 carrots, diced 
  • 1/2 green pepper, diced 
  • 1 medium tomato, diced
  • 3/4 c black olives, sliced
  • 3/4 c corn
  • 2 tbsp freshly squeezed lemon juice 
  • 2 tbsp olive oil 
  • 1/8 tsp garlic powder
  • 1/4 tsp salt, or to taste 
  • Pepper, to taste


Prepare the quinoa per package instructions.  Set aside to cool until ready to use.  

In a large bowl, combine the asparagus, carrots, green pepper, tomato, black olives and corn.  Whisk the lemon juice, olive oil and garlic powder together in a small bowl and pour it over the vegetables. 

Stir the cooked quinoa into the vegetable mixture.  Season with salt and pepper, to taste.  Cover and chill for at least 1 hour. 


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