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Earth Eats: Real Food, Green Living

Super Quinoa Salad

This recipe is full of flavor and super nutritive power.

multi-colored quinoa plant

Photo: Bioversity International (Flickr)

Quinoa was first cultivated in the Andes some 4,000 years ago, but It's taken a little while to catch on in North America.

A Real Winner

Have you been seduced by the quinoa yet? I certainly have!

Not only is quinoa really tasty, it’s rich in calcium, iron and protein.

I’ve been experimenting and mixing this super-grain with all sorts of veggies lately. Here is one of my favorite combinations so far. It’s a real winner.

Super Quinoa Salad


  • 1 avocado, chopped
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 lemon, juiced and zested
  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1/4 teaspoon cayenne pepper

Cooking Directions

  1. Cook 1 cup of quinoa in 2 cups of water until water is gone and quinoa is fluffy. (A rice maker will work just fine if you have one.) Transfer to a large bowl.
  2. Heat olive oil in a medium size skillet, and add the onions and carrots. Cook until tender.
  3. Mix cooked veggies, avocado, cayenne pepper and lemon juice/zest into the quinoa.
  4. Serve warm or refrigerate for later.

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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