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+ servings

Quinoa Salad

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Course Salads, Side Dishes
Servings 6 servings


  • 1 1/2 cups quinoa
  • 3 cups low sodium vegetable broth
  • 1 large red onion finely chopped
  • 1 lage red bell pepper cored, deseeded, and chopped
  • 1 large cucumber peeled and chopped
  • 1/2 cup fresh basil leaves stems removed, chopped
  • 1/4 cup orange juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon grated orange rind
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 5 tablespoons pine nuts toasted
  • 6 leaves red leaf lettuce


  • In a colander, rinse the quinoa thoroughly and drain.
  • In a medium size saucepan, bring the broth to a boil, stir in the quinoa, and return to a boil. Lower the heat and simmer, covered, for 20 to 25 minutes or till all the liquid is absorbed. Let stand for 5 minutes.
  • In a large bowl, combine the quinoa, onion, red bell pepper, cucumber and basil.
  • In a small bowl, combine the orange juice, vinegar, orange rind, salt and pepper. Whisk in the oil. Pour the dressing over the quinoa and toss well. Arrange each serving on the lettuce and garnish with pine nuts.
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