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The Best Quinoa Salad

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Member since 2014
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Serves 8-10 | Prep Time 10 | Cook Time 30

Why I Love This Recipe

Canadian living combined with star chef MOM= brilliant meals. Mom added and subtracted a few ingredients eh voila, unsurprisingly produced the best quinoa salad I have yet to come across. She recommended adding figs to the mixture, I actually added fig jam and really loved it. Give it a try!

Ingredients You'll Need

1 cup small green lentils
1 cup quinoa
(or you can use wild rice)
2 cups fresh or frozen corn niblets
1 sweet red pepper
1 jalapeno
1/2 chopped fresh parsley
1/4 cup chopped fresh chives, green onions or shallots
1/2 c crumbled feta cheese
2 TBSP fig jam, or Can also add chopped dried figs or dates- gives it a sweet touch!

2.5 TBSP rice vinegar
2 cloves garlic minced or crushed
1/2 tsp salt
fresh cracked pepper
3 TBSP olive oil


Rinse lentils and bring to a boil in a large pot. Cover and simmer 25-30min. Drain well, cool.

Set oven to broil. In oven proof pot toast quinoa in oven for a couple minutes, or until it begins to turn golden brown. This brings out the flavour of the quinoa.

Remove from oven, fill pot of quinoa with water and boil- just like pasta- for 10min, or until "al, dente". Drain well and cool.

Combine all salad ingredients into large bowl and toss

Make dressing. Incorporate into salad and serve!

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