Recipe: Quinoa Confetti Salad

Recipe Box
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Quinoa Confetti Salad

1 cup dried quinoa (any color you like – white, red, black, purple – or mix it!)

An array of seasonal vegetables – be creative!
-rainbow carrots
-string beans
-cherry tomatoes
-spring onion


A lovely legume – for a complete protein meal!
-chick peas
-navy beans
-black beans
-lima beans
-kidney beans

A selection of fresh herbs – don’t be scared!
-flat-leaf parsley

Sunshine Dressing:
2-4 Tbsp. Cold-pressed, extra virgin olive oil
Zest and juice of 1 un-waxed organic lemon
1 clove garlic
1 Tbsp. Honey
pinch of sea salt

Place ingredients in a jar and shake. If you have extra, you can use this dressing, for up to 4 days, stored in the fridge (but the sooner, the better). You can drizzle this on just about anything – green salad, steamed vegetables, cold rice, or pour it into the center of half an avocado and scoop it out with a spoon – my favorite snack!

1. Rinse quinoa very well 2-3 times in the pot you are cooking it in, draining it with a strainer. Add 2 cups fresh water, and about a teaspoon of sea salt. Bring to a boil, reduce heat and simmer for 15-20 minutes until cooked.
2. While the quinoa is simmering, make the dressing by zesting and juicing the lemon, mincing the garlic and combining all ingredients in a jar and shaking. Set aside to allow flavors to blend.
3. Chop the vegetables and herbs you are using. Place in a large bowl. Pour dressing over. (I like to add the dressing before the quinoa, because quinoa will continue to absorb liquid and you risk it becoming a little soggy.)
4. Once the quinoa is cooked you can add it directly to the dressed vegetables. The quinoa will cool down quite quickly as you mix it in.
5. Devour.

Copyright 2012 My New Roots at

FOX 8 I-Team

More I-Team
FOX 8 Cleveland Weather // Quick Links:

Happening Headlines:

More News