Simple and delicious. Quinoa has a nutty  flavor and slightly crunchy consistency and absorbs what ever ingredients you choose to add. This salad has a wonderful blend of sweet from the raisins and tart from the lemon with a bit of crunch from the pepitas. Great as a side dish with your favorite grill.

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  • Course Sides
  • Cuisine South American
  • Keyword 30 Minute Meal, Vegan, Vegetarian
Servings Prep Time Cook Time
4 people 10 minutes 20 minutes
Passive Time Total Time
10minutes 40 minutes
Servings Prep Time Cook Time
4 people 10 minutes 20 minutes
Passive Time Total Time
10minutes 40 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 cup uncooked quinoa cooked according to package directions
Salad
  • 2 handfuls baby spinach or arugula chopped
  • 4 tbspn olive oil
  • 1 whole lemon zest and juice of one half of the lemon
  • 3 tbspn toasted and salted pepitas
  • 2 tbspn currants or raisins
  • 2 tbspn parmesan cheese
  • kosher salt and freshly ground black pepper to taste
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Cook one cup of quinoa, according to package directions.
  3. In a separate medium bowl, combine finely chopped spinach or arugula, pepitas, currants or raisins, olive oil, lemon zest and lemon juice.
  4. Toss to combine. Season with salt and pepper and add cooled quinoa. Toss to combine. Add grated parmesan and mix to blend well.
  5. Serve at room temperature.

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