Quinoa Salad

8-10 servings


  • 1 cup quinoa
  • 2 cups water
  • 1 tsp. salt
  • 2 cups greens, such as spinach or arugula
  • 1 cucumber, peeled, seeded, and chopped
  • 1/2 red onion, sliced in half-moons
  • 1 avocado, sliced
  • 1 cup blanched edamame beans (shelled), or broad beans
  • 8 black olives, halved
  • 12 cherry tomatoes, halved
  • juice of one lemon
  • 3/4 cup olive oil
  • salt and pepper


In a saucepan, combine quinoa with water and 1 tsp. salt. Simmer for 25 minutes, until grains have puffed up and are tender. Spread cooked quinoa on a baking sheet and allow to cool completely.

Meanwhile, combine all other ingredients in a large bowl. Add cooled quinoa and salt and pepper, to taste. Serve.

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Note: You can cook the quinoa ahead and keep refrigerated for up to a day before assembling salad.