Before cooking, quinoa must be rinsed to remove the toxic (but naturally occurring) bitter coating, called saponin. Saponin, when removed from quinoa, produces a soapy solution in water. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use. Place quinoa in a grain strainer and rinse thoroughly with water.

To cook quinoa, place 1 cup rinsed quinoa in 2 cups of water and bring to a boil, reduce heat to low and simmer for 15 – 20 minutes or until all the water is absorbed. Let it cool down to room temperature before making the salad. You can see more on cooking quinoa here.

SERVES: 6     PREP TIME: 15-20 minutes

Ingredients

For Salad

• 3 cups cooked quinoa
• ½ cup red cabbage, chopped
• 2 celery stalks, chopped
• ½ bell pepper (red, yellow, orange or green whatever you have on hand), chopped
• 1 carrot, sliced into rounds
• 2 scallions, sliced into rounds
• ½ cup cherry tomatoes cut into halves
• ½ cup chopped parsley or cilantro

For Dressing:

• ¼ cup organic extra virgin olive oil
• 2 Tbsp. apple cider vinegar and/or lemon juice
• ½ tsp. sea salt
• A pinch of black pepper or cayenne (optional)
• 1 tsp. Maple syrup (optional)

Direction

1. Mix all the salad ingredients in a large bowl.
2. Whisk together the dressing ingredients in a smaller bowl.
3. Pour dressing over salad and toss well. Adjust the seasoning.
4. Leftovers will last in the refrigerator for up to 5 days.
5. Experiment with different combination of vegetables and dressings of your choice.