Serves a Crowd

Zesty Red Quinoa Salad

March 16, 2011
2 Ratings
  • Serves 4 to 6
Author Notes

I know it’s hip to love quinoa, but I can’t help it. I love quinoa. I would eat it even if it was considered junk food. That toasty, nutty flavor – not to mention the texture – adds character to any dish, and is worth integrating into any diet, no matter what. Luckily, it’s been lauded as a “superfood.” Basically, that means it’s really good for you.

More specifically, it has twice as much protein as cereal grains, less carbohydrates, and just the right amount of healthy fats. It’s also a complete protein similar to meat and eggs because it has all the necessary amino acids to help build muscle. People often get confused and call quinoa a grain. It’s not. It’s really a seed. But it doesn’t really matter what you call it. It still tastes good.

One of my favorite ways to prepare it is as a quinoa salad mixed with whatever vegetables I have around at the moment. I find quinoa incredibly filling, so this could easily be a full meal (I often do this for lunch) but for dinner I like to pair it with grilled chicken or some other protein. The maple syrup adds only a subtle flavor and works nicely with the quinoa. Chopped kumquats were a special addition because when they were in season I had lots. If kumquats aren’t available toss in some lemon zest instead for a similar effect.

This is great to bring to a picnic or potluck because it's good served hot, room temperature, or cold and only gets better as it sits. —kmartinelli

What You'll Need
  • 1 cup red quinoa
  • cups water
  • 1/2 sweet potato, diced and parboiled
  • 1/2 red pepper, diced
  • 3 kumquats finely chopped, plus a few slices for garnish
  • 1 tablespoon olive oil
  • 1 tablespoon good quality maple syrup
  • 1 tablespoon chopped cilantro, plus a little for garnish
  1. Soak the quinoa in hot water for 5 minutes. Strain and rinse. Put in a pot with the 1½ cups water and bring to a boil. Lower the heat, cover, and cook until water is absorbed and quinoa is tender, about 20 minutes.
  2. Transfer the cooked quinoa to a large bowl. Add the sweet potato, red pepper, kumquats, olive oil, and maple syrup and mix to combine. Add the cilantro and lightly toss. Serve hot, at room temp, or cold. Garnish with chopped cilantro and sliced kumquat.
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  • Annie Tasaka
    Annie Tasaka
  • tenpenny
  • fo
  • gingerroot
  • Blissful Baker
    Blissful Baker
A native New Yorker, I recently moved to Be'er Sheva, Israel with my husband while he completes medical school. I am a freelance food and travel writer and photographer who is always hungry and reads cookbooks in bed.

13 Reviews

Parrotmom February 18, 2018
Very pretty, and delicious! It got a rave review at dinner tonight.
Annie T. July 5, 2015
What could I use instead of kumquats?
tenpenny March 25, 2012
Made this today. Delicious!
fo June 20, 2011
kmartinelli June 20, 2011
haha, thanks? :-)
gingerroot March 22, 2011
Gorgeous salad - I love quinoa and look forward to trying yours.
kmartinelli March 22, 2011
Thank you gingerroot!
Blissful B. March 21, 2011
I'm with you on the quinoa love! I'm glad it's hip; that makes if more available.
kmartinelli March 22, 2011
You are so right!
Sagegreen March 17, 2011
Nice salad. I just baked some black quinoa with brown rice for dinner.
kmartinelli March 18, 2011
Oh yum! I don't know that I''ve had black quinoa but it sounds amazing!
hardlikearmour March 16, 2011
This sounds really good, km! I'm going to have to add red quinoa to the list of things I need to buy.
kmartinelli March 17, 2011
Thanks hardlikearmour! Red quinoa (and regular quinoa too) is so tasty, and has a great texture too. And quinoa salad is so easy to make - there are hundreds of possible variations!