Late Summer Quinoa Salad

by Terri Peña

Quinoa, once reserved for the bulk bins of health food stores, can now be found everywhere.  Used like a grain, it is actually a seed and the perfect base for whatever vegetables happen to be in season.  Late summer in the Pacific Northwest means squash, tomatoes, kale, and onions.  Swap out the vegetables listed with whatever is fresh where you live.




Late Summer Quinoa Salad


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup grape tomatoes
  • 1 small cucumber, seeded and diced and chopped
  • 1 cup Kalamata olives, sliced in half lengthwise
  • 1 cup kale, ribs removed and leaves sliced thin
  • 1 cup cup feta cheese, broken into small pieces (optional)
  • 3 green onions, sliced thin
  • 1/4 cup good olive oil
  • Juice of one lemon
  • Salt and fresh ground pepper

Cooking Directions

  1. Place the rinsed quinoa and water into a small pan and bring to a boil. Reduce heat, cover, and cook until the water has been absorbed and the quinoa is tender, 10-12 minutes. Let cool completely.
  2. To a large bowl add, cooked quinoa, tomatoes, cucumber, onions, olives, kale, and feta. Stir evenly to distribute ingredients.
  3. Pour olive oil and lemon juice over salad and mix well.
  4. Season with salt and pepper and give it all a final toss.

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