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Quinoa is a staple in our house.  It’s high in protein and takes less than 20 minutes to make–a mother’s dream.  We use it as a breakfast cereal in the morning and in place of rice at dinner.  Yeah, we sound like quinoa addicts and I’m not ashamed to admit it 🙂

I think the best thing about quinoa is its versatility.  You can use it for almost anything.  Lately I’ve been making a lot of salads for lunch using quinoa and whatever is in my fridge at the moment.  The recipe below is not one I can claim as my own, but I’m addicted to it and need to share!  We visited friends in San Francisco a few weeks ago and my dear friend Amy made this salad to welcome us after a LONG drive in the car.  Isn’t she the best friend ever?

There are a few staples in my quinoa salads (quinoa, lemon/olive oil dressing, legumes) but the veggies change almost daily depending on what’s in season.  I didn’t list exact measurements in the recipe below because it really depends on your own personal preference.  Enjoy!

Make-Your-Own Quinoa Salad
  • 2 cups cooked quinoa (1 part dry quinoa, 2 parts veggie broth. Bring to a boil and then turn down to a simmer for 20 minutes until broth is absorbed. For added flavor throw is a teaspoon of butter too.)
  • Artichoke hearts (I like the marinated kind from Trader Joes)
  • 1 can garbanzo beans (use Eden Organic to avoid BPA in the can)
  • Feta cheese
  • Cherry tomatoes, halved
  • Peas (only if they are fresh from the farmer's market, otherwise skip them :))
  • Dressing:
  • 1 part lemon juice
  • 2 parts olive oil
  • thyme (dried or fresh)
  • salt to taste
  1. Combine ingredients for dressing and mix well.
  2. Combine dressing and salad ingredients together and mix to combine.


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