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You are here: Home / No Meat / Quinoa Salad

Quinao Salad

Recipe by Connie Veneracion
Boiled quinoa is mixed with blanched cabbage then tossed with sun-dried tomato pesto, olives, scallions and tomatoes. Quinoa salad is a great side dish for fried and grilled chicken dishes.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine International
Servings 2 people
Quinoa salad
Print recipe

Ingredients
  

  • ½ cup quinoa
  • 1 cup finely sliced white cabbage
  • salt
  • pepper to taste
  • ½ teaspoon grated garlic
  • 3 tablespoons sun-dried tomato pesto (see notes after the recipe)
  • 2 heaping tablespoons sliced black olives
  • 2 tablespoons finely sliced scallions
  • 2 to 3 tomatoes de-seeded and cut into small cubes
  • lime or lemon juice to taste

Instructions
 

  • Rinse the quinoa, drain and dump into a small pan.
  • Pour in three-fourth cup of water.
  • Bring to the boil, lower the heat, cover and simmer for 10 minutes.
  • Fluff up the quinoa with a fork and cool.
  • While the quinoa cooks, blanch the cabbage in salted water for three minutes. Drain and cool.
  • Place the quinoa and cabbage in a mixing bowl. Add the sun-dried tomato pesto and toss until every grain is coated. Taste. Season with salt and pepper.
  • Toss in the olives, scallions and tomatoes.
  • Drizzle in the lime or lemon juice. Toss.
  • Taste and adjust the seasonings, as needed, before serving the quinoa salad.

Notes

Sun-dried tomato pesto is sold in jars. If unavailable, process sun-dried tomatoes in olive oil with some garlic until pasty. Add salt and pepper, stir in grated Parmesan and you have sun-dried tomato pesto.
Quinoa salad with sun-dried tomato pesto, olives and tomatoes
Updated from a recipe originally published in September 2, 2016
Keyword Quinoa
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Published: January 7, 2021 • Last modified: June 11, 2021 ♥ No Meat, Picnic Food, Side Dishes, Salads

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