This quick vegetarian and dairy free quinoa salad is sure to impress your palate leaving you wanting more.  
The vibrant colors, textures and flavors together are harmoniously tantalizing.  
Serve and enjoy this salad with a side of hummus and a grilled pita to take this dish to new heights. This delicious and nutritious salad will hold well in an airtight container in the fridge for up to 3 days.  ENJOY!  




1  cup of tri-color quinoa

2 cups of water or broth

1 tablespoon of olive oil


3/4 cup diced carrot

1 cup of diced celery

1 cup of cucumber (seeds removed)

1/4 cup of thinly sliced sun-dried tomato

1 cup of fresh washed and dried rocket leaves 

2 tablespoons of capers drained and rinsed (optional)


1/4 cup of extra virgin olive oil

2 tablespoons of good quality balsamic vinegar

1/2 teaspoon of sea salt

1/4 teaspoon garlic powder


Rinse your quinoa. 

Bring 1 cup of quinoa,  2 cups of water or broth and olive oil to a boil, reduce heat and simmer uncovered for 12 to 15 

minutes or until the water is absorbed. Let cool. 

In a small bowl whisk together the ingredients for your dressing and set aside.  

In a medium sized bowl add all of your vegetables, cooled quinoa and dressing. Stir well.  

This can be stored for up to 3 days in an airtight container. 

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