It’s a Quinoa Salad kind of day, friends! I’m not sure what makes it a quinoa kind of day, but take it from me, it just is.
I will admit, I did forget about the quinoa on the first run-through and had to remake it all over again. Unfortunately, I had burnt it to a crisp and basically had to scrape it out of the pan. There’s a lovely mess waiting for me in the sink as soon as I’m done writing this post….joy! The second time around though, I was paying attention and made sure to make it nice and fluffy for this tasty and nutritious salad.
A family friend sent me this awesome recipe to test out and I am glad she did because everyone really enjoyed it. I made a few minor adjustments to the original recipe, including making my own Herbamere (it’s a cinch!). If you would rather, you can buy Herbamere in the health food section of the store. It’s a seasoned sea salt type of product, but you can make your own just the same. If you do buy the already-made version, you can omit the long list of spices in the dressing ingredients.
Well I best be getting back to that blackened pot! Hope you enjoy and make sure you keep your eye on the quinoa the first time.
The Best Quinoa Salad Recipe
2 cups cooked quinoa
1 cup grated carrot (approximately 2 large carrots)
1/2 cup finely chopped red pepper
1/2 cup finely chopped celery
3 chopped green onions
1/4 cup sunflower seeds
1 cup chopped parsley
1/3 cup extra virgin olive oil
3 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp soya sauce
1/2 tsp black pepper
pinch each of sea salt, dried parsley, onion powder, oregano, rosemary, thyme, sage, basil, celery seed and marjoram
1/4 cup toasted sesame seeds
Cook the quinoa according the package directions. Let stand to cool. Combine the remaining ingredients together and toss the quinoa on top. In a separate small bowl, combine the dressing ingredients. To toast the sesame seeds, place the seeds in a dry frying pan on low heat. Stir the sesame seeds until they are turning light brown. Remove and pour into the dressing. Stir. Before you are ready to serve the salad, pour the dressing on top and stir. Chill in fridge before serving.