Early Summer Quinoa Salad


This vibrant Early Summer Quinoa Salad is filled with a variety of colors and textures, making it a healthy dish that it is equally delicious served warm or chilled.

Early Summer Quinoa Salad
Author: Executive Chef Kurt Spataro
Serves: 2 servings


  • ¾ cup raw quinoa

  • 2 cups vegetable stock

  • 1 cup blanched and chopped vegetables: your choice of English peas, asparagus, snap peas, or edamame

  • a few cherry tomatoes, halved

  • 1 oz feta, crumbled (optional)

  • 2 Tbsp toasted almonds, chopped

  • 1 Tbsp parsley, chopped

  • 1 Tbsp basil or mint, chopped

  • 1 small shallot, minced

  • 2 Tbsp fresh lemon juice

  • 4 Tbsp extra virgin olive oil

  • salt

  • freshly ground pepper

For the quinoa:

  1. Rinse raw quinoa thoroughly before cooking.

  2. In a medium saucepan, add the vegetable stock, ½ tsp salt and raw quinoa. Bring to a boil over medium-high heat.

  3. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 15 minutes. Set aside covered for 10 minutes, then fluff with a fork. Let cool.

For the dressing:

  1. In a small bowl, mix together the shallot, lemon juice and salt. Whisk in the olive oil and set aside.

For the salad:

  1. In a large mixing bowl, combine the cooled quinoa with the blanched vegetables, nuts, and cheese (optional).

  2. Pour the dressing over the salad and mix until all the ingredients are coated.

  3. Transfer the quinoa to two small bowls. Season with salt and pepper, and serve.


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)