Quinoa salad

In Russia we say that the way to man’s heart goes through his stomach.  If that is true, the road to my husband’s heart is paved with vegetarian burritos, pizza, and this quinoa salad.

Quinoa_Salad_WM (1 of 1)

It’s perfect for winters when all you see at the farmers markets are chard and kale.  It’s so hearty, it could be served as your main dish.  We use whatever there is in the fridge – I chop up fresh vegetables that we like to eat raw and top them with cooked ones (doesn’t matter hot or cold). Voilà!

If only I had Dave’s taste buds and didn’t crave a dessert after this….

A very healthy dinner or lunch idea – this salad is a meal on its own


cal Calories 276kcal

High fat Total Fat 14g

Low sat-fat Saturated Fat 2g

chol Free Cholesterol 0mg

Low sodium Sodium 54mg

carbs Total Carbohydrate 34g

Serving size 362g Calories from fat 126kcal Fiber 5g Protein 7g Sugar 7g
6 servings


  • salad
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked rainbow quinoa
  • 2 cups water
  • 1/2 bunch kale
  • 1/2 bunch cilantro
  • 2 strings green onion
  • 10 cherry tomatoes
  • 1 handful bean sprouts
  • 1/2 bunch asparagus
  • 2 tbs pine seeds
  • dressing
  • 1/3 cup olive oil
  • 1/2 tsp balsamic vinegar
  • 2 garlic cloves, pressed
  • salt and pepper to taste


  1. Wash brown rice and quinoa. Place the grains in the rice cooker, cover with water, and cook until done.
  2. Chop all the vegetables and cilantro.
  3. Saute or steam the vegetables you want cooked until tender
  4. Once the rice-quinoa mixture is ready, open the lid of the rice cooker and let it cool for just about 5 minutes.
  5. Make the dressing. Whisk all the ingredients together.
  6. Combine all salad ingredients and toss with the dressing.


  • This salad has no limits! Don’t waste anything in your fridge. You can use your favorite veggies and fruit, sprinkle nuts or seeds over it, and dress with your favorite salad dressing!


  1. braintomahawk says:

    The best part is how you can add your favorite or available ingredients, and yes that it can be a side or full meal. It’s recipes like this that should encourage anyone/everyone to cook more!

  2. dianeskitchentable says:

    You know I’ve never made quinoa because I’ve never know what you’re supposed to do with it. This looks great & I love all the things you can toss into it. You’ve convinced me – quinoa on the grocery list.

  3. Ann says:

    I love quinoa and am always looking for new ways to eat it. I’m not sure why it never occurred to me to dress it with vinaigrette? I even have some leftover in the fridge (I could have had this for lunch today). Thanks for the wonderful suggestions!

  4. Alyssa (@alyssarimmer) says:

    This looks wonderful! I love adding quinoa to salads. It adds nutrients, flavor and texture. Your ingredients are great too. Reminds me of spring :)

    I would love for you to share this recipe on this week’s Thank Goodness It’s Quinoa, the bi-weekly link party that celebrates all things quinoa. I know our readers will fall in love with this recipe just as I have!


    Happy Friday!


    • Anastasia says:

      Gracias, Rolandito!

      P.S. Cannot stop thinking about that Italian place we went to last time. I hope we can do a rerun when my mom gets here!

  5. crystaltrenary says:

    This looks great! I’ve only tried a few quinoa recipes, so it’s great to find more.

    • Anastasia says:

      Hi, Nadia! Loved your website! I’ll be your frequent visitor from now on! Thanks for stopping by!

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