Quinoa is grown in the Andes and has shot to fame–though how to pronounce it is still a question. We’ve settled for keen-wa (sometimes I revert to keen-o-wa!). It comes in a number of colours though so far I’ve only seen red and white and has a reputation for being easily digested. It is gluten free.
A salad for all seasons this. Light and fluffy white quinoa is laced with thinly sliced red onion and flavored with lemon juice, olive oil, mint and parsley.
It looks good on a favourite plate and has surprising depth of taste.
It’ll feature in my new book, Healthy Eating for Life (to be published in January 2014).
Serves four
1 cup/6oz quinoa (white preferably, for the look)
2 cups/12 floz vegetable stock—I use organic vegetable stock cubes
1 small bunch each parsley and mint–chopped
Half a small red onion—sliced thin
1½ tbsp freshly squeezed lemon juice
1 tbsp olive oil
salt and freshly ground black pepper
Place a saucepan over a low heat and pour in the quinoa.
Let it dry roast for 5 minutes–stirring all the time.
Add the stock and bring to a simmer.
Cover and cook for about 20 minutes–until the quinoa has absorbed the liquid and has puffed up.
Set aside to cool.
Add the oil and lemon juice to the cooled quinoa and stir in with a fork.
Fold in the mint and parsley, again stirring them with the fork.
Season with salt and pepper to taste.
Transfer the salad to a pretty plate.
Sprinkle with some more mint and parsley.
Robin Ellis 
I have had a small box of quinoa in the pantry for a couple of months now. You’ve given me the incentive to actually try it!
Let us know how it turns out!
I make quinoa fairly often; it’s so adaptable. On the New York Times website, Mark Bittman once posted a quinoa salad much like yours for ingredients, with the addition of some chunked sweet potatoes. I like the red quinoa for color. Some boxes of quinoa, red or white that I see here in the US, remind me that it should be rinsed before using (to take out bitterness); other boxes specify that it’s pre-rinsed.
Well I didn’t rinse it yesterday just to test and it wasn’t bitter. Mark Bittman’s a hero!
Hey, Robin, try this with some finely chopped sun-dried tomatoes and a sprinkling of your favorite feta cheese — I guarantee you’ll love it!
I forgot to buy feta having meant to. This version is a plainish canvas on which to paint further…
Hello ! I love seeing quinoa recipes- I have a go-to quinoa – chopped red pepper, greek olives, scallions, feta cheese topped with olive oil and a tiny bit of lemon juice. Delish.
My husband makes a wonderful quinoa salad, with the red variety.
Would he like to share it?!
I’ll ask him. I’m sure he’d be delighted.
Would be a healthy packed lunch for work.
So hot here in England (how often do we get to say that??) that I made 3 salads for supper, with grilled lamb on the side for Paul…one was quinoa with crumbled feta, blanched & skinned broad beans,red onion, mint, flat leaf parsley & lemon/ olive oil dressing! Also white bean hummus, potato & tomato salad w Dijon mustard & our garden chives…and home-pickled carrots. Absolutely gorgeous, especially eaten in the scented twilight of the garden! Happy summer to you both x
Sounds delicious–I aim to buy feta today. White bean hummous I will try. Hot here too but not an open sunflower in sight!
Dear Robin,
I love your cooking and recipes. I have Type 2 diabetes. I was hoping that you would be coming to New York City for a book signing when your new book, Healthy Eating for Life comes out. I would love an autographed copy!
We hope to come!
Sounds great! I’ll try some this week, as an addition to the six (!) summer salads in the fridge. (It’s warm in Santa Fe.) However, a question: Why buy stock cubes when you can make your own so easily? I keep a supply in the freezer. Mine is made of parsley stalks, celery leaves, zucchini ends, wilted lettuce leaves, cucumber peels, chicken bones, etc., etc – whatever accumulates over time in a plastic bag in the freezer. Occasionally, I put the contents of the bag in a large stock pot, cover it with water and simmer for several hours. After straining it, I pour it into several plastic containers and put what I don’t need immediately in the freezer. That way I always have on hand several quarts and pints of stock that can be thawed for multiple purposes, e.g. soups, gravies, sauces, etc. Try it some time.
I am in awe Nancy! You are right homemade is best. Trouble is, I claim I don’t have the time and space. Truth is organic veggie cubes do make a convenient substitute. I should think again. Thanks for putting me on the spot!
Best way to pronounce quinoa is “Key-Noah”. Saw some elderflower yesterday. It smelt lovely. People asked me if I knew the recipe for elderberry wine. I don’t but I found one in a Mrs. Beeton’s cookbook. Perhaps I’ll try making some one day.
[…] Quinoa salad (robin-ellis.net) […]
I made this wonderful dish yesterday and can add an enthusiastic testimonial. Very subtle flavor and a great addition to one’s summer salad repertoire. Thanks for introducing me to this delicious — and easy to make — treat.
Thanks Nancy–we are taking it as part of a picnic tonight.
One good turn deserves another, so I thought I’d tell you about a fruit dessert I’ve just made. It’s based on what our family called “ambrosia,” but goes far beyond the ingredients for that. Here’s what I use:
Sections of one pink grapefruit and its juice
Sections of two or three oranges (depending on size) and their juice
Blueberries
Blackberries
Strawberries
Raspberries
(sometimes fresh black figs)
(sometimes too sliced kiwis)
Shredded coconut
All mixed together in a pretty bowl (I use a cut glass bowl inherited from my mother) and decorated with mint sprigs.
Although I have served it as dessert for Christmas dinner, it is especially good
as a refreshing, light summer dessert. When I am feeling particularly decadent, I make Lady Fingers (from Julia Child) to accompany it.
Thanks Nancy–looks delicious.
Finally had lemons and mint at the same time….made the quinoa salad for supper this evening. Excellent taste and texture! I can’t wait to impress when friends come next for a meal. I am reminded that I found this site when looking for recipes to deal with my husband’s diabetic condition, stayed because…let’s face it….ROBIN ELLIS!, and now have reached the point where I just reach for my copy of Delicious Dishes for Diabetics when I’m not sure what to have for dinner. Is that coming full circle?
Thanks Joy–that is putting me in danger of having to buy a new hat!
Dear Robin,
I made your quinoa salad last night for dinner- my first. It was fantastic- served it with artichokes. Thank you!
Rod Lipman
Canada
Good to hear, Rod! Glad you enjoyed it.
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