Quinoa Salad with Mint and Cilantro
Prep time: 
Cook time: 
Total time: 
Serves: 12 side salads
  • 1 head Romain lettuce, washed and chopped roughly
  • 1 English or Persian cucumber(s), medium diced
  • 1 red bell pepper, medium diced
  • 2 large tomatoes, medium diced
  • 4 medium gold potatoes, boiled or roasted, medium cubes
  • a large handful of cilantro, washed and roughly chopped
  • a large handful of mint, washed and roughly chopped.
  • 1 cup quinoa, rinsed thoroughly.
  • 2 cups water or broth for quinoa
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • ⅓ cup lemon juice
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons sugar, honey or Agave
  • salt and pepper
  1. In a medium pot, on medium high heat toast the rinsed quinoa with the oil until the water is dry and quinoa is coated in oil.
  2. Pour the 2 cups of water and broth, add the salt and bring to a boil.
  3. Once boiling, turn down the heat to low, cover the pot and simmer for 20 minutes.
  4. After 20 minutes, turn off heat, remove pot from the heat and leave covered for 5 minutes.
  5. After 5 minutes, remove cover and fluff the quinoa with a fork and spread out on a plate or tray to cool.
  1. Put all the ingredients in a bowl or a glass jar with a lid.
  2. Whisk or shake the jar to blend.
  3. Check to season for salt and pepper and add more sugar or honey if you want it sweeter.
  1. In a large salad bowl or platter, toss all the salad ingredients together.
  2. Add the cooled quinoa and potatoes.
  3. Add the dressing, pouring on as much as you want.
  4. Toss the salad gently and serve as a main dish or side.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/quinoa-salad-with-mint-and-cilantro/