Quinoa Salad Recipe
barley, cucumbers, spiced pepita seeds, walnuts, raisins, lemon vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
Prepare the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it cool.
Chop the Vegetables
While the quinoa is cooking, chop the cucumber into small cubes.
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes until fragrant and slightly browned. Let them cool.
Combine the Salad
In a large bowl, combine cooked quinoa, chopped cucumber, spiced pepita seeds, toasted walnuts, and raisins.
Make the Lemon Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, salt, and pepper to taste.
Dress the Salad
Pour the lemon vinaigrette over the salad and toss gently to combine. Adjust seasoning if necessary.
Serve
Serve the quinoa salad chilled or at room temperature.