Quinoa Salad

Posted on 18th April, by galgoneglutenfree in Recipes, Sides. 1 Comment

Quinoa Salad

Quinoa Salad is a staple in my home. I make a lot and keep it in the fridge as it’s good cold, at room temp or hot. It is a perfect base for many flavors, although my preference is to add sauteed veggies, some bright acids and herbs. It also looks beautiful on a plate. Available in red, black or off-white, when you explore your own flavor profiles think of the colors that will offset your backdrop of grainy goodness! Quinoa Salad – serves 4


  • 2 Cups Water
  • 1 Cup Quinoa (rinsed in cold water)
  • 1/2 Red Pepper (chopped)
  • 1/2 Green Pepper (chopped)
  • 2 Shallots (minced)
  • 1 t Garlic (chopped)
  • 2 T Olive Oil
  • S & P
  • Juice of 1 lemon and its zest
  • 2 T Good Vinegar (Sherry, Champagne, White Balsamic… – all work!)
  • 3 T Capers with 1 T of their Brine
  • 1/4 C Chopped Parsley
  • 1 t Thyme


  • Rinse Quinoa in cold water and add to the water in a pot with 1 t of salt. Bring to a boil. Cover and reduce to a simmer for 15 minutes. Turn off the heat and let sit while covered for another 10 minutes and fluff with a fork.
  • While the Quinoa is cooking, add 1 T olive oil to a saute pan. When hot, add theĀ  peppers, shallots and garlic to the pan and soften to desired doneness. Remove from heat and set aside.
  • When the Quiona is done, fold in the sauteed veggies and the remaining ingredients.
  • S & P to taste and add a drizzle of finishing oil.
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One Response to “Quinoa Salad”

  1. Prince Tacy says:

    Uh yeah, I could eat this 17 times a day.

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