This quinoa salad recipe is a delicious alternative for mediterranean couscous salad whether or not you have to eat gluten free. But you actually won’t miss the pasta, (I actually prefer it) especially when you consider how healthy quinoa is!
Although quinoa is considered a health food, it’s high in carbs so I can’t go eating a whole bowl while I’m on a low carb diet. But like they say, everything in moderation. It would be a great way to garnish a BBQ burger!
By the way, I’m happy to report that I’m down seven pounds since starting my diet last month! That’s motivation to keep it up!
I used to dislike quinoa with a passion before I discovered the one thing that turned that around. The key to delicious quinoa is to rinse it extremely well to wash away the bitterness. Then cook it according to package directions.
Quinoa Salad Recipe Prep
Meanwhile you can prep the other ingredients. Dice either whole tomatoes or cherry tomatoes are a great option too.
When I chop the shallots, I let it mingle with the oil until it’s ready to be mixed into the quinoa salad.
Once the quinoa has cooled, toss it into a bowl with the other ingredients.
A sprinkle of crumbled goat cheese on top rounds out the flavours!
I usually try to get a better picture, but when you’re hungry you know how that goes!
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Quinoa Salad Recipe
- 2 large tomatoes or equivalent cherry tomatoes
- 1 shallot
- 1 bunch flat leaf parsley or 2 frozen cubes
- 3 tbsp lemon juice
- 1/4 cup pine nuts optional
- 1/4 cup crumbled goat cheese
- 1 cup quinoa
- 2 tsp allspice
- 1/2 cup olive oil
- Salt and pepper to taste
- Rinse quinoa and cook according to package directions. Typically you would bring 2 cups of water to a boil, add the quinoa, turn down the heat and simmer for 15 - 20 minutes. If there is any water left, drain in a fine mesh sieve. Let it cool.
- Dice tomatoes and mince shallot. Add shallot into the oil while you prepare other ingredients.
- Chop parsley or defrost 2 cubes.
- Transfer cooled quinoa to a large bowl. Add the tomatoes, shallot/oil mix, lemon juice, allspice and salt and pepper. Combine and mix in the parsley. Top off with pine nuts, goat cheese - or both!