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14NovNo Comments
 International Quinoa Salad Recipe
Elite Personal Training November 14, 2014 No Comments

International Quinoa Salad Recipe

So as I surfed the web looking for a new pasta salad recipe I stumbled upon this awesome quinoa salad recipe. Now you’re probably thinking one of two things. “Pasta? Quinoa isn’t pasta!” or “What the heck is Quinoa?!” I’ll answer both those questions. To address the first: yes I am aware that quinoa isn’t a pasta, but it’s a fantastic substitute for recipes that call for couscous, which is a pasta made from whole grain. In regard to the second question: Quinoa is a grain like crop that is cultivated primarily for its seeds, which happen to be edible and delicious. It is considered a pseudograin as it is not a true grain or member of the grass family. Let me just say this now. If you have never tried Quinoa be prepared for a fairly bland dish if you do not season and “dress” it properly. I was a bit skeptical of this recipe upon first inspection but was pleasantly surprised with the tasty final product. Before I forget, check out blog.fatfreevegan.com for this recipe and many more. As prepared this delicious dish provides a healthy 9 grams of protein and a whopping 38.8 grams of carbs while only tipping the fat scale at 6.4 grams. This 239 calorie per serving dish provides a so many healthy foods in one dish its enough to make your head spin. Give this wonderful dish a try at your next cookout for a refreshing summer treat. Again, this recipe was originally posted on blog.fatfreevegan.com.


1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)

1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup)
1 jalapeño pepper, seeded and diced
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley — minced
1/3 cup fresh mint — minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)

1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 – 1/2 teaspoon chipotle chili pepper

Instructions To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool. (To cook it on the stove, use 3 cups of water. Bring to a boil, add the quinoa, cover tightly, reduce heat, and cook until all water is absorbed, about 15 minutes. Fluff and cool.)

Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 8 servings.

Preparation time: 20 minute(s) | Cooking time: 15 minute(s)

Number of servings (yield): 8

Nutrition (per serving): 239 calories, 55 calories from fat, 6.4g total fat, 0mg cholesterol, 366.2mg sodium, 627.7mg potassium, 38.8g carbohydrates, 7.7g fiber, 4g sugar, 9.1g protein.

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