Wednesday, July 7, 2010


I found this quinoa salad recipe in one of Anne Lindsay's cookbooks - Lighthearted at Home.  I mad a few changes to the original recipe.   The recipe calls for orange slices or mandarin sections which I didn't have, nor did I have lemon or lime rind.  I used a combination of dried figs and apricots in making this recipe as I didn't have enough dried figs to make half a cup.  I used toasted pine nuts instead of sunflower seeds or almonds.  The salad turned out well and I will definitely make it again.


1 cup quinoa
2 cups water
1 cup diced cucumber
2 green onions diced
½ cup diced dried figs or dried apricots or raisins
½ cup mandarin orange sections or regular orange slices cut into pieces
¼ cup sunflower seeds, toasted almonds or toasted pine nuts
2 tbsp chopped fresh cilantro or parsley


1 tsp grated lemon or lime rind
3 tbsp lemon or lime juice
1 tbsp olive oil
1 tsp sugar
1 tsp sesame oil
14 tsp each cumin and ground coriander


Rinse quinoa under cold water; drain.  In a saucepan, add the water and quinoa, bring to a boil and then reduce heat and simmer for 15 minutes or until the water is absorbed.  Drain and let cool. 

In a bowl, combine the quinoa, cucumber, dried fruit, orange sections, onions, nuts, and parsley.   In a small bowl mix up the dressing, pour over the salad and toss to mix.  Serves 6.

1 comment:

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