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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!

I love going to the market. Since I got pregnant, we made the change to eating organic produce, meat, and dairy. Around the same time a new market with incredibly affordable organic foods opened up the road. I visit at least once a week, sometimes more. The other day they had samples celebrating celiac week. They had a few recipes highlighted but I rarely try recipes from the grocer for some reason. I think it has to do with lack of visual stimulation. But then I tasted a sample of the quinoa salad and fell in love. There was something about the cilantro and onion with creamy crunchy seeds that was so appetizing, I must have been craving pico de gallo. My faith in market recipes has been renewed for now.

I got some quinoa and cilantro and headed home. It took just the amount of time to chop the veggies and cook the quinoa and I was in heaven. Hub and I ate this for dinner using tortilla chips and our fingers. It was perfect at the end of an 80 degree 'spring' day, and I loved having it for lunch the next day. Mix and match the veggies you use, the amount, and the type of seasoning, you can't go wrong. I do hope you try this, only your fingers are required once it's made. Of course, that is optional.

The best thing about this salad? Quinoa is a complete protein so this salad is filling, and delicious, and perfect.

quinoa salad
adapted from sunflower market

1 cup quinoa, dry
1 can black beans
cherry tomatoes, quartered
a few green onions, chopped
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/4 cup anaheim pepper, chopped
1 avocado, sliced
1/3 cup cilantro

the juice of 1 lemon
flavored olive oil
salt & pepper to taste

Prepare quinoa as directed below. Place the beans, tomatoes, peppers, avocado, cilantro and lemon juice in a large bowl. Mix in quinoa, and drizzle flavored olive oil to taste. Add salt and pepper if needed. Enjoy warm or cold; very good with tortilla chips.

boiled quinoa
1 cup quinoa, dry
2 cups water
1 tsp. salt

Rinse quinoa until water runs clear. Bring quinoa, water, and salt to a boil. Cover and reduce heat to low letting simmer for at least 15 minutes until most of the water is absorbed. Use in salads, pilafs, soups, puddings, etc.


  1. The salad looks great! I bought some quinoa the other day. I will be trying this!

  2. I'd love to know where you're shopping...

  3. I've recently started eating more quinoa and love it, but I only have one standard way of cooking it so far :), this recipe will change that!