Emerald Quinoa Salad

I have been on a salad kick, and I have a backlog of salad recipes to post. I will try to get them up over the coming days. The photos are not fabulous, but the salads are pretty solid, if I do say so myself…


1 1/2 cups quinoa cooked in 2 1/4 cups water
1/4 cup olive oil
1/3 cup lemon juice
5 cloves garlic, crushed
2 stalks celery, chopped
1 medium head broccoli, chopped
1 cup chopped red onion
Lots of chopped: mint, parsley, cilantro (if you like it)
Salt and pepper to taste
Crumbled feta cheese (optional)


Mix all ingredients.

I prefer to add the oil, lemon, juice, garlic, and seasonings the night before, and then the vegetables and herbs a hour or so before serving. It can marinate longer, and is delicious for a good few days after it is made. Adjust oil and lemon juice to taste.

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