Quinoa has more protein then other grains.
It is full of iron and B and E vitamins,
contains more calcium then milk,
and it’s easy to digest...
Serves: (4)
Prep: 5 Mins.
Cook: 15 Mins.


1/2 cup organic whole-grain quinoa, washed and drained
1 cup water
Pinch of kosher salt

Salad additions:
1 fresh corn on the cob, cooked with kernels removed
1 avocado, chopped
1 tomato, chopped
1 green onion, sliced on the diagonal
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
¼ teaspoon cumin
¼ teaspoon garlic powder
Kosher salt and freshly ground pepper to taste


Bring the water, salt, and quinoa to a boil over medium-high heat in a small saucepan.  Reduce the heat to low, cover, and simmer for 15 minutes.  Place the quinoa in a medium bowl to cool, with a damp paper towel placed over top of bowl so the quinoa doesn’t dry out while steam escapes. 

Add the remaining salad ingredients to bowl, toss to combine, and serve. ~ Enjoy!


Jessica@AKitchenAddiction said...

Love this! Definitely going to try it soon!

sandra said...

Thank you Jessica! I hope you enjoy it ;)

Soni said...

Love Quinoa!This salad looks so light and fresh!Love the addition of all these delicious veggies in there too :)

sandra said...

Quinoa is so quick to prepare, and I love all its health benefits as well, Soni. Your post inspired me to create this, so Thank You!!


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