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Summer Quinoa Salad

I got another summer dish that is not only easy to make, but is delish, healthy, versatile and considered to be one of natures true “superfood”.



In my earlier post on “How To Cook Quinoa” I just gave the bare basics on preparing this superfood. I purposely left out posting a recipe using quinoa, as I wanted to share just how easy and versatile quinoa really is.


This recipe is from my dear friend Tami from Rancho Cucamonga. Tami made this dish on the fly, using ingredients in her pantry and fridge, and not following an exact recipe. My friend wrote the measurements to make it easier for my readers who may be unfamiliar with quinoa.


With this superfood, there are no limits to what can be added to quinoa. Give this dish a try, add to it, or omit an ingredient. I wanted to share an easy recipe for a high protein food, such as quinoa.



2 cups uncooked quinoa
1 32oz stock any flavor. (for this dish I used vegetable stock.)
1 English cucumber cut into bite size or 1/4 to 1/2 inch
8 oz kalamata pitted olives
2 5 oz packages of garlic herb or plain feta cheese
1/2 cup chopped red onion
1/2 cup blanched silvered almonds
1/2 cup grape tomatoes sliced lengthwise
1 red and 1 yellow roasted bell pepper chopped into bite size, or about 1/2 inch

Ingredients for Dressing:

1/2 cup lemon juice
1/4 cup olive oil
4 garlic cloves; minced
Handful fresh basil chopped fine
1 tsp dried oregano
Pepper to taste, you can add salt but you may not need to with the sodium in the stock.


Whisk dressing ingredients together and set aside.

Put stock and uncooked quinoa into a pan and put on high heat. Bring to a boil then cover and reduce heat to med low heat for 15 minutes or all liquid is absorbed. Remove from heat and place in bowl and let cool.

(follow link for instructions on how to cook quinoa)

Roast peppers. Toss in a tablespoon of EVOO lightly salt/pepper and roast 15-20 min. Let cool and chop peppers.
( follow link for instructions on roasting peppers)

After quinoa is completely cooled mix in all ingredients and pour dressing over and mix well. Watch the amount of dressing you put on. You just want to lightly coat so pour a small amount and toss. Add more as needed.


As you can see from the ingredients used, this was easy to make and with the kalamata olives, and roasted peppers takes on a Mediterranean vibe. You could add diced green chilies, black beans, cilantro and now you have a mexican inspired dish that is so much healthier than rice.


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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

3 responses »

  1. Yum! I’ll have to try this. I love quinoa, this recipe sounds so good


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  3. Reblogged this on By the Mighty Mumford and commented:



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