Sunny Summer Quinoa Salad

Jackie’s Pick. Can be prepared the day before.


1 cup of cooked quinoa has 8 grams of protein.

1 ½ cups water

¾ cup quinoa

2 cups finely diced zucchini

1 cup finely diced red bell pepper (about 1 pepper)

1 cup finely diced yellow bell pepper (about 1 pepper)

1/3 cup roasted, unsalted sunflower seeds

1/3 cup dried currants

2 tbsp. minced fresh parsley

2 tbsp. minced fresh cilantro

1/3 cup fresh lemon juice (1-2 lemons)

¼ cup olive oil

1 tsp minced fresh garlic

½ tsp salt

Pinch each of cayenne pepper, ground cumin and ground turmeric


Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff with a fork and allow to cool.

Place zucchini, red peppers, yellow peppers, sunflower seeds, currants, parsley and cilantro in a large bowl. Add the cooled quinoa. Wisk the lemon juice, oil, garlic, salt, cayenne, cumin and turmeric in a small bowl. Pour the dressing over the salad ingredients and gently toss until evenly distributed.

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