Quinoa Salad:

An original recipe by Shirley Plant of Delicious Alternatives



1 cup uncooked quinoa (250 ml)

2 cups water (500 ml)

1/2 teaspoon sea salt (2 ml)


1 teaspoon sea salt (5 ml)

1/3 - 1/2 cup olive oil (80-125 ml)

1/3 cup lemon juice (80 ml)

2 cloves garlic, minced

1/2 cup fresh mint, finely chopped (125 ml)

2 cups fresh parsley, finely chopped (500 ml)

1 bunch green onions, chopped

1 large carrot, diced

1 red pepper, diced


  1. Wash quinoa well and drain. In a pot, cover quinoa with 2 cups of water and 1/2 teaspoon of salt, bring to a boil, and lower heat to simmer. Allow to simmer for 15-20 minutes. Once done, fluff cooked quinoa with a fork and set aside to cool.
  2. Mix dressing ingredients together in a bowl and pour over cooled quinoa. Mix well and refrigerate. Serve on a bed of lettuce with radicchio, or just on crackers or bread.

Find the original recipe at The Daily Dietribe. www.thedailydietribe.com