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“Quinoa Salad”

In just a few hours, I’m going to be picking up two of my favorite people from the airport, Todd and Diane from White on Rice Couple. Then we’re jetting off to Joshua Creek Ranch, the place where I shot that magazine cover a few months ago, and guess what we’re doing there? We’re shooting the Girl Hunter book trailer!

It’s going to be so fun. I can’t wait to share the finished product with you. In the meantime, I thought I’d share something else… this little rendition of quinoa salad.

Quinoa has always been one of my favorite grains. I love the subtle crunch that it has when cooked and that it is so high in protein. It’s been slowly rising to stardom recently. It’s a grain-like crop grown for its edible seeds. It’s considered a “pseudocereal,” whatever that means… not a true cereal, not a grain, since it’s not a grass. It’s related to species like beets, spinach and tumbleweeds. It is 6,000 years old and began in the Andean region of South America. The main reason its star is on the rise here is because of its incredible nutritional value, but I like it because it takes on so many other flavors as a salad. So when I saw this recipe by the fabulous Dara from Cookin Canuck I knew I wanted to give it a try.

Here is what you will need: quinoa, white wine vinegar, salt, pepper, olive oil, tomato, Kalamata olives, garbanzo beans, honey, lemon and fresh mint.

While the quinoa cooks, you make the dressing which includes lemon juice, one of my favorite things in a salad. It’s a little lighter than vinegar.

You chop up all of your ingredients, in this case olives…

Fresh mint…

And tomatoes. You toss in garbanzos also.

But there are so many things you could toss in! Just start tossing things in and you’ll see that it goes well with quinoa.

Then you drizzle the dressing over the ingredients and let it soak in.

You’ll love this. It’s good as a side or a meal on its own.

You can see the full step-by-step on Tasty Kitchen. Enjoy!

Leave a Comment



  1. I dont think I have ever eaten quinoa… but with this beautiful presentation and recipe I have no excuse not to now! :)

  2. Looks fantastic! I really like quinoa.

  3. Quinoa is one of my very favorite things to make at the moment, so versatile. Have fun making the trailer, can’t wait to see it!

  4. I love quinoa salad! this one looks wonderful with that bit of mint :)

  5. LOVE quinoa! Has many Greek fav flavs in there! Have a blast shooting the trailer! Can’t wait to see it!

  6. I can’t get enough quinoa! Love this salad!

  7. Looks delicious!!

    I cannot WAIT to see the trailer!! I know it’s going to be amazing.

  8. Beautiful color!! Love this quinoa salad. Thanks :)

  9. Sounds like a fun and delicious little trip you are going on!!! I adore quinoa.

  10. Have fun and love to Todd and Diane – can’t wait to see the trailer!

  11. I’m just hoping there’s room in that bowl for MY ENTIRE HEAD.

  12. Have a great time with Dodd and Diane. They are two of my favorite people and for sure are two of the most talented videoographers around. Yipeeee!

  13. Have such a great time with Todd and Diane and filming the trailer! I’ll be rooting for you from the west coast.

  14. Have fun! Can’t wait to see the trailer!

  15. I cooked up some of that exact organic quinoa today…got a little something different going on with it but I must try this salad soon. Can’t what to see your video. T & D are awesome!!

  16. Yum! This salad looks great and can’t wait to see your book trailer. If Diane and Todd are involved, it will definitely be awesome :)

  17. Between Todd and Diane’s artistry and your content… well, the video will be epic!!!
    Quinoa is one of my favorite grains to work with – quick cooking, versatile and so nutritious! I love introducing it to clients!

  18. We eat lots of quinoa! Love the flavors here.

    • Made this yesterday and it went down like a treat with my family. They hadn’t actually tasted quinoa until then. Only addition i made was a sprinkling of lightly roasted pumpkin seeds over the top. My family love these and so good for them as well. Have definitely put this dish on the weekly menu though. Thanks.