Quinoa Salad

Quinoa SaladIngredients:

  • ½ cup uncooked quinoa
  • 1 cup water
  • 1/4 red onion, diced
  • 2 Tbsp lemon juice
  • 1 Tbsp Extra Virgin Olive Oil
  • ¼ cup cucumber, diced
  • ¼ cup cherry tomatoes, quartered
  • ½ cup sprouted snow peas (cut in 3rds)
  • ¼ cup mixed capsicum, diced
  • Celtic Sea Salt & Pepper to taste


  1. In a saucepan, cook the quinoa with water over medium heat until all the liquid is almost absorbed, remove from heat, cover and stand for 5 minutes.
  2. In a bowl, combine all the ingredients and toss well to mix.

Note: Quinoa can be cooked prior and stored in the refrigerator for up to 5 days.

So you can make double the amount for later in the week. Simply add the vegetable in on the day you’re going to eat it.