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  • Writer's pictureKaren Federici MD

Quinoa Salad

This is the quick salad I assembled during the final Zoom meeting of our fall 3 weeks to a healthier you. Any quinoa can be used (pictured is black quinoa), and any diced fresh veggies can be substituted or added! This is a super flexible, easy, and delicious salad that can be served alone for lunch, or as a side dish. I use a small rice cooker in the office to cook quinoa... simple and quick!


1 c quinoa, cooked per package instructions (makes 3 cups)

1 c cucumber, diced

1 c bell pepper, mix of red/orange/yellow, diced

1 c diced cherry tomatoes (or larger tomatoes, diced)

2 c kale, chopped, stems removed

1/2 c cilantro, chopped

1/2 c flat parsley, chopped

juice of 2 limes

2 T olive oil

4 T apple cider vinegar or red wine vinegar or champagne vinegar

1 t garlic powder

1 t turmeric

freshly cracked pepper


Combine all ingredients. Refrigerate or serve immediately. Enjoy!

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