Pronounced “keen-wah”, this gluten free, complete protein grain is super popular for vegetarians and carnivores alike!  As a complete protein it provides all nine essential amino acids necessary for good health. It’s a native of Bolivia and a relative of Swiss chard, spinach and beets. Who knew?! Some studies show a decreased risk of inflammation related problems, including obesity, when eaten daily. Enjoy!

This recipe for Quinoa Salad is a wonderful side dish for all or a vegetarian main dish. (makes 5+ servings)


  • Vegetable Broth        1 quart
  • Quinoa                        2 cups
  • Bay Leaf                     1 each
  • Tumeric                      ½ tsp
  • Salt                              1 tsp
  • Pepper                        ½ tsp
  • Olive Oil                      1 Tbsp
  • Lemon Zest                1 tsp
  • Tomato (diced)         ½ cup
  • Red Onion (diced)     ½ cup
  • Raisins                        ½ cup


  • Olive Oil                      2 Tbsp
  • Rice Wine Vinegar    2 Tbsp
  • Lemon Zest                1 Tbsp

Prep & Presentation

  • Rinse and drain quinoa
  • Combine vegetable broth, quinoa bay leaf, turmeric, salt, pepper, lemon zest and olive oil in a saucepan.
  • Bring to a boil, reduce heat, cover and simmer until tender. About 20-25 minutes.
  • Once tender, remove from heat and drain if necessary. Spread out on a plate to cool the grain.
  • In a bowl add cool quinoa, tomato, red onion and raisins.
  • Whisk together dressing ingredients and pour into bowl. Mix and let chill for 2 hours.
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