Recipe: Zesty Quinoa Salad


If you are looking for a way to start eating quinoa more regularly but are stuck with what to do with it, this is a great everyday recipe that is so refreshing, filling, and bright. Easy to make, store and serve and is a sure crowd pleasure.


  • 1 cup quinoa,preferably rainbow
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 1 tablespoon tahini
  • 4 small green onions, trimmed and coarsely chopped
  • ¼ cup loosely packed parsley leaves
  • ½ teaspoon salt
  • freshly ground pepper to taste
  • 1 cucumber, peeled and cut into small cubes
  • 3 ounces green beans, trimmed



  1. Rinse the quinoa in a fine mesh strainer until the water runs clear. Cook according to the directions on the package.
  2. Puree the olive oil, lemon juice, lemon zest, tahini, green onions, parsley, and salt in a food processor until the mixture is smooth.
  3. Blanch the green beans in boiling water for 5 minutes. Drain and cut into 1-inch pieces.
  4. Scrape the dressing into a medium serving bowl. Add cucumbers and green beans and stir to coat. Add the hot quinoa and mix gently just until combined. Serve warm or at room temperature.