Quinoa Salad


Prep time
20 minutes
Cooking time
Total time
20 minutes


Quinoa Salad

Have you heard about quinoa and wondered what to do with it? Maybe you have a package sitting in your cupboard that you'd like to try someday? You will LOVE this recipe! The secret to this salad is cooking the quinoa a few hours before you make the recipe, giving time for the quinoa to chill and firm up so it doesn't turn mushy when you stir it up. I love to use my rice cooker for fast and easy cooking. Just put quinoa and water in rice cooker (1 c. quinoa to 2 c. water) and turn it on the white rice setting! So easy... If you don't have a rice cooker, just use the same ratio in a kettle, bring to a boil, and simmer for about 30-45 minutes on low with the lid on. Then just transfer it to a dish and put it in the refrigerator to cool. A few hours later (or the next day or 2 days later...) you're ready to make this amazing salad! Enjoy! 


4 c
cooked quinoa (chilled)
1 can
olives (optional Lindsey green olives taste the best!)
1 pkg
cherry tomatoes (optional)
3 c
celery (chopped)
2 T
olive oil
1 c
scrambled tofu chunks (see recipe)
2 T
lemon juice
1 T
honey (or sweetener of choice)
1 T
onion powder (or fresh chopped onion)
1⁄2 t
garlic powder
1 t
salt (to taste)
1 t
toasted sesame oil (optional)
3⁄4 c
raisins (or dried cranberries)


PS I always make this salad when I have leftover cooked quinoa and scrambled tofu. Have you ever tried eating cooked quinoa and scrambled tofu for breakfast? Mmmmmm.... Now you know what to do with the leftovers!

You can find the scrambled tofu recipe here.


Mix all ingredients together.

Chill a few hours or overnight before serving.

Serve over a bed of lettuce.