Vegetable Quinoa Salad

This is one of our favorite salads this summer. Bright, fresh, and so quick to prepare. 

For a printable version, click here.



1 cup quinoa, uncooked

1 cup shredded carrots

1 cup chopped cucumber

1 cup chopped sugar snap peas

1/2 cup raisins or golden raisins

1/2 cup edamame, shelled

1/2 cup salted sunflower seeds

1/4 cup flat leaf parsley, chopped

Olive Oil

White Balsamic Vinegar

pepper (to taste)



Rinse quinoa well in a fine mesh strainer. Bring 1-1/2 Cups water and 1/2 tsp salt to a boil. Add quinoa, turn heat to low, cover, and simmer 15 minutes until all water is absorbed and quinoa is tender. Let cool.

Transfer quinoa to a large bowl and add carrots, cucumber, snap peas, raisins, and sunflower seeds. Drizzle with olive oil and vinegar to taste and season with pepper.


Jean Haedrich
Jean Haedrich