Quinoa Salad

Quinoa is very in right now, but it’s also a good vegetarian food. This way of cooking quinoa can be made from scratch or you can use a your favourite store bought vegetable broth, but cooking the quinoa in broth instead of water is important. This recipe travels very well and can become your go to allergy aware veggie friendly picnic and pot luck recipe.


  • 2 Cups Quinoa
  • 1 good sized crown of Broccoli
  • About the same amount of Cauliflower
  • A small bunch or bag of baby Carrots
  • An English Cumber
  • A portion Cherry tomatoes
  • 1 bulb Garlic (or to taste)
  • Herbs (Rosemary, Basil, Thyme Oragano) (go nuts with it)
  • Olive Oil 1/2- 3/4 cup


cooking quinoaInstructions

  1. Cook the Quinoa using vegetable broth instead of water (I made my own and used tomato and added extra garlic).  You can make it ahead of time and let it cool. (Heck make extra for dinner!)
  2. Chop your veggies into bite sized pieces and put aside (or do this while the oil is simmering)
  3. Puree the garlic herbs together.
  4. Add oil and garlic/herb puree to a frying pan or wok (I find the wok is easier to work with but any large frying pan will do). Heat under a low heat and let simmer at least an hour. (This infuses the oil the quick way and because of the garlic also avoids the risk of botulism if you have infused oil use that).
  5. Add the veggies (excluding the tomato and cucumber). Mix in pan until they are coated, and get a little soft but not fully cooked. You can leave them raw but cooking them for a few minutes in the oil adds a lot of flavour, and will help them to keep a little longer.
  6. When everything is cooled down add the tomato and cucumber.
  7. Put the quinoa into a serving bowl. Add the oil mixture and stir well to get the oil coat the quinoa.
  8. Place in the fridge to let everything cool off, tastes best cold or cool.

This travels incredibly well and so long as you’re not eating as you’re making is wheat, soy, gluten, peanut/nut, sulphate ect free if you make your own broth which is why it has become my go to pot-luck/picnic offering. This is a hit with vegetarians and meat eaters as well.

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