Delicious Quinoa Salad

This salad is easy and delicious!  Maybe I should change the name…  Anyhow, I made this for dinner a few nights ago, and we liked it so much that I made it again for my women’s group potluck lunch and they loved it, too.  I forgot to take a picture of it before it was mostly eaten, but my daughter’s friend took some photos for me–

I wasn't fast enough to get a photo before it got eaten!
I wasn’t fast enough to get a photo before it got eaten!


1 1/2 cups dry quinoa

3 cups water

1 red, yellow or orange pepper, chopped

3 green onions or equivalent of fresh chives, chopped

1/3 to1/2 cup pitted and chopped kalamata olives

large handful of cilantro, chopped

1 15 oz. can (1 1/2 cups) chickpeas, drained

Juice of 1-2 lemons, to taste

app. 1/4 cup olive oil

Delicious and easy quinoa salad
Delicious and easy quinoa salad

salt to taste


Cook quinoa–bring water to a boil, add a pinch of salt and the quinoa. Bring back to a boil, then reduce heat to a simmer.   Cook covered  for about 20 minutes.  I always make mine in the rice cooker, which turns off automatically when it is done–pretty easy.

You can use the quinoa for the salad while it is still warm or use it cold if it is cooked ahead of time.  Room temperature is fine, too.

Mix all ingredients together in a bowl and enjoy!

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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