Lemony Quinoa Salad with Summer Vegetables

August 19, 2013
1 Ratings
  • Serves 6
Author Notes

This recipe is adapted from Killer Quinoa Salad on, with some tweaks of my own. It has become a dinner staple, even my meat and potatoes husband loves it. —riv

What You'll Need
  • Dressing
  • Finely grated zest and juice of 1 large lemon
  • 3 tablespoons olive or vegetable oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • Quinoa Salad
  • 1 cup Red or White quinoa, rinsed well
  • 1/2 teaspoon salt
  • 2 cups cold water
  • 1 cup dried cranberries
  • 2 ripe avocadoes, diced
  • 1 red or yellow bell pepper, diced
  • 2 scallions or red onions, sliced
  • 1/4 cup toasted sunflower seeds
  1. Dressing
  2. whisk or shake together dressing ingredients and set aside.
  1. Quinoa Salad
  2. In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Drain if necessary. Fluff with a fork and allow to cool.
  3. Add remaining salad ingredients to quinoa and toss with dressing to coat. Can be served room temperature or cold. Can be refrigerated in an airtight container for up to 1 day.

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