Summer quinoa salad

My friend Lindy – who is a terrific cook – gave me this recipe today because I had one of those weeks and the only interesting thing I’ve eaten was wonton soup for dinner last night. Other than that, I’ve been eating cottage cheese and fruit and granola. Tastes great, but not that exciting.

Since I don’t have a picture of this salad, instead I’m giving a picture of what Vancouver looks like today…

20130727_180300 (1)

So here’s the recipe. Knowing Lindy, it’s a terrific one, and I’ve just cut and pasted the information between the quotes, so thank Lindy, not me!

Summer Quinoa Salad


Red Onions
Red Peppers
Goat Cheese

Cook Quinoa and let cool
I like to cut my vegetables quite small and have lots of them. Once the Quinoa has cooled I add my vegetables. I then add the vinaigrette. I have found the longer the dressing sits in the salad the better. I personally like to add a fair bit of goat cheese and I have added it just before serving. It is best served cold as opposed to room temperature.


Dijon mustard
Freshly squeezed lemon juice
Olive Oil
Balsamic Vinegar

Chop garlic up quite fine. Mix equal parts Dijon mustard, lemon juice, olive oil and vinegar add salt and pepper to taste.

This is one of the things I love bringing to the beach with me in the summer. It travels well in a sealed container in a cooler.”



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s