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A Yummy Quinoa Salad I Made Up

Page history last edited by debrarian 7 years, 3 months ago

I made up this large quinoa salad for a choir potluck.


  • 2 c. uncooked quinoa
  • 4 c. water
  • Bouillon (enough for 4 c. water)


Combine 2 c. quinoa with 4 c. water and some bouillon. Bring to a boil, reduce heat to low and let simmer for 10-15 minutes or until all liquid is absorbed. Remove from heat and allow to cool to room temperature.


These things turned out to make a good combination:

  • 3 stalks celery, diced
  • 1 red pepper, diced (this is mostly for color)
  • 2 large cucumbers, peeled, seeded and diced
  • 1 c. crumbled feta cheese
  • 1 apple, diced (I used a Braeburn, I think. Or maybe a Gala.)
  • 1 bunch parsley, chopped



  • I also included a bunch of white mushrooms, sauteed, but they weren't all that noticeable among all the crunchy things.
  • In the past I've often added diced, sauteed eggplant. That's always yummy.
  • Usually I add kalamata olives, but I was out. I did have a little juice left in the jar, so I threw that in. 
  • Capers can also be nice. 
  • And so can mint. 
  • Or nuts. Last time I put in walnuts.
  • And of course dried fruit is good.  


Dress with a combination of: 

  • juice of one squeezed lemon
  • big splash of olive oil
  • salt and pepper to taste

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