Multi-Coloured Quinoa Salad with Lemon-Mint Dressing

Multi-Coloured Quinoa Salad with Lemon-Mint Dressing

Quinoa, current culinary super food, is loved for being high in protein and a healthy complex carbohydrate. Quinoa is also incredibly versatile in the kitchen and delicious. This main course salad is perfect for vegetarian friends or family.

12 people
  • Ingredients

    Multi-Coloured Quinoa Salad

    • 1 cup white quinoa, rinsed (250 mL)
    • 1 cup red quinoa, rinsed (250 mL)
    • 2 Tbsp canola oil (30 mL)
    • 1 white onion, diced
    • 2 garlic cloves, minced
    • 4 cups vegetable stock (1 L)
    • 1 red sweet bell pepper, cored, seeded and diced
    • 1 yellow sweet bell pepper, cored, seeded and diced
    • 1 large carrot, peeled and grated using the large holes on a box grater
    • 2 green onions, white and green parts, minced
    • 2 ripe avocados, peeled and cut into 1/4 cubes

    Lemon & Mint Dressing

    • 1/2 cup canola oil (can use cold press canola oil) (125 mL)
    • 3 Tbsp lemon juice (45 mL)
    • 2 Tbsp chopped fresh mint (30 mL)
    • 1/2 tsp cumin (2.5 mL)
  • Directions
    1. Combine quinoa in a large saucepan set over medium high heat and toast quinoa, stirring often, until quinoa starts to make popping noises, about 6 minutes.
    2. Remove quinoa from pan and reserve.
    3. Add canola oil to pan and place over medium heat. Add onion and sauté until translucent. Add garlic and cook for 1 minute.
    4. Add toasted quinoa and stock to the pan and bring to a boil. Cover and simmer for about 20 minutes.
    5. Remove from heat and let stand for another 10 minutes.
    6. Meanwhile, in a bowl, whisk together canola oil, lemon juice, mint and cumin.
    7. In a large bowl, add cooked quinoa, red and yellow peppers, carrot, onion, and avocados. Drizzle with Lemon Mint dressing. Mix well. Serve immediately.

Nutritional Analysis

Serving Size
1 Tbsp (15 mL)
Total Fat
18 g
Saturated Fat
2 g
0 mg
175 mg
21 g
5 g
3 g
4 g
368 mg