Quinoa Salad

Quinoa SaladPhoto credit: Matt Dayka
Contributed by: Nancy Newcomer
Contributer Bio: Nancy Newcomer
Nancy NewcomerNancy Newcomer, is a food blogger, radio personality and an accomplished cook & creator of simple, healthy meals made from fresh, organic ingredients. With an emphasis on local farmer’s market bounty, her Facebook blog, Back to the Kitchen: Healthy Living with Real Food is followed by people in more than 25 countries.

She is a contributor to several publications, radio stations, websites, and newsletters including Santa Barbara Dining & Destinations, Today’s Innovative Woman, Empoweradio.com, Garden of Life Blog. Nancy lives in Santa Barbara with her husband and daughter.

Her son attends college in southern California and visits often for a home cooked meal.

  • 4 cups (14 oz.) veggie broth
  • 1 cup uncooked red quinoa
  • 1 cup uncooked gold quinoa
  • 1/3 cup olive oil
  • 2 TB lemon juice
  • 3 TB seasoned rice vinegar
  • 1/2 red bell pepper chopped
  • 1/2 gold bell pepper chopped
  • 1/2 small red onion, finely chopped
  • 1 cup black olives
  • 1/2 English cucumber quartered and cut into bite size pieces
  • 1 cup quartered artichoke hearts (fresh or canned packed in water)
  • 1/2 cup sliced baby heirloom tomatoes
  • 1/2 cup chopped fresh Italian parsley
  • Fresh ground sea salt & pepper to taste
1.In a medium-large saucepan, cook the quinoa in veggie broth for about 15 minutes or as directed on package. Allow to cool.

2. In a small bowl, whisk together the lemon juice, vinegar, and olive oil.

3. Gently toss the quinoa together with bell peppers, onion, olives, cucumber, artichoke hearts, tomatoes & parsley. Pour oil & vinegar mixture over the quinoa.

4. Add salt and pepper to taste. Garnish with parsley. You may serve immediately but it tastes even better if you let it marinate in the fridge for a few hours. This recipe is vegan and gluten & dairy free.

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