Quick Lemon and Garlic Quinoa Salad

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Total Time
20mins
Prep 10 mins
Cook 10 mins

Refreshing! Good potluck pick, too!

Ingredients Nutrition

Directions

  1. Boil the water in a large stock pot.
  2. Add salt and quinoa and boil for 10 minutes.
  3. Drain in a strainer (like pasta).
  4. Prepare dressing in a large bowl.
  5. Add carrots, seeds, parsley, and cooked quinoa, and toss well.
Most Helpful

5 5

This was my first time making a dish using quinoa, and it was fantastic!!!! I used the dressing recipe, in which I reduced the oil to 1 tbsp. I prepared the quinoa as directed. For the salad itself I used finely chopped cucumber, diced tomato's seeds removed, and quartered grape tomatos. I added a sprinkle of feta cheese on top of each serving. It was great, the dressing was a perfect combo of flavors and it really made the salad a hit!!!!!Thanks!!!! I just made this salad again, but I omitted the oil completly and added black beans!!! It was great, a complete meal without the added fat from the oil!! Yummy

4 5

Nice salad. I liked the crunch of the carrots and sunflower seeds. The only change I made was to cut back on the olive oil. Might be good to also add the lemon zest along with the juice.

5 5

This is a nice, light-tasting dressing. I boiled the quinoa 10 min as instructed then added 1 cup frozen shelled edamame and 1 cup frozen corn and boiled another 3-4 min before draining. I also toasted the seeds (used 1/4 cup sunflower & 1/4 cup pumpkin seeds).
This recipe invites all kinds of variations. I think next time I might add just a touch of ginger.