Total Time
40mins
Prep 20 mins
Cook 20 mins

I have been trying to find tasty ways to eat more quinoa, but find a lot of dishes a bit too stodgy. This is a delicious light and crispy salad adapted from a recipe by Flip Shelton from her book 'Green'.

Ingredients Nutrition

Directions

  1. Rinse the quinoa thoroughly.
  2. Dry-fry the quinoa in a saucepan for about 5 minutes until it browns slightly. The grains will start to pop.
  3. In a seperate saucepan boil the water with a pinch of salt.
  4. Add the quinoa to the boiling water and return to the boil.
  5. Simmer until all the water is absorbed - about 12 minutes.
  6. Remove from the heat and allow to cool.
  7. In a serving bowl mix the courgette, carrot, celery, parsley and seeds.
  8. Add the cooled quinoa into the mixing bowl and mix with other ingredients.
  9. Pour over and mix the lemon juice and oil - season with salt and pepper to taste.
Most Helpful

Oh yes! This is what I was looking for when I went searching for a new way to use quinoa! Great "any night" recipe, that makes a good lunchbox addition the next day. The sesame seeds really add to the great flavor. This salad won't be the most flashy thing you ever ate, but it has a nutty, fresh and complex flavor that's really nice. It would also be a nice stand-in for tabbouleh. Thanks for the great recipe!

CJane April 10, 2008

This is the first time i cooked Quinoa and i really liked it. Very nice salad.

Swiss Miss June 18, 2006