Quinoa Salad Recipe

Quinoa Salad


We have been introduced to quinoa through our dear friend Adelia Schuina. She informed us that quinoa is a popular salad ingredient in Brasil. Quinoa is also great to use in tabouli, serving as a delicious (and wheat-free) substitute for bulgur wheat with which Middle Eastern version of this salad is made. Here is an original Brasilian quinoa salad recipe from Adelia. Enjoy!

Yield: 6 servings


  • 1 cup of quinoa (half brown, half golden)
  • 2 cups of water
  • 1 tomato, diced
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup of corn
  • 1/2 cup of parsley
  • 2 tablespoons of lemon juice (add 1 more tablespoon if you like it sour)
  • 4 tablepoons of extra virgin olive oil
  • 2 tablespoons of walnuts
  • 1 teaspoon of black pepper
  • 1 teaspoon of cumin
  • 1 teaspoon of basil
  • 1 teaspoon of oregano
  • 1 teaspoon of cayenne pepper or paprika


  1. Rinse quinoa under cold water and drain it by gently rubbing the seeds together with your hands. Repeat a few more times, making sure the water is clear.
  2. Combine 2 cups of water and 1 cup of quinoa in a saucepan and bring to boil. Cover the lid and reduce the heat to cook for 15 minutes until quinoa is tender and all the water is absorbed.
  3. Place the quinoa in a bowl and add olive oil. Add tomato, green and red pepper, corn, walnuts, parsley, and spices together with the lemon juice. Mix them well with a spoon and serve.