Friday, August 9, 2013


Quinoa is one of my favourite grains.  I especially like to use quinoa to make a vegetable salad.  With zucchini making regular appearances in the garden, this salad is a great way to use fresh zucchini.  This is a simple salad to make and you can add or substitute other vegetables to the ones listed in the ingredient list.   This salad also tastes good the following day and leftovers are great for lunches.

I usually cook the light coloured quinoa.  I have bought the reddish brown coloured quinoa but haven't cooked it with the same frequency.  To use up the darker coloured quinoa, I mixed what I had with equal parts of the light coloured quinoa.


1 cup uncooked quinoa
1 coloured pepper, chopped
1/2 small shredded zucchini
a handful fresh parley, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
salt and pepper to taste


Cook the quinoa according to the directions.  Let cool.  In a large bowl, add all of the ingredients and mix well.  Serves 4 to 5.

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