Quinoa Herb Salad GF/DF


  • 1 cup quinoa cooked in two cups water.  Fluff the cooked quinoa with a fork.  Scoop into a bowl.

Salad ingredients:

  • Extra virgin olive oil, as needed
  • Juice from 2 juicy limes
  • Sea salt/ mineral salt, to taste
  • 2-3 tablespoons fresh coriander or parsley
  • 1 half small red or purple onion, diced fine
  • 1 small yellow bell pepper, cored, seeded, diced fine
  • 1 cup sweet corn
  • 1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
  • 1 large avocado, pitted, peeled, diced


Drizzle the cooked quinoa with extra virgin olive oil and toss to coat.  Squeeze on fresh lime juice and toss again.  Season with sea salt, to taste.

Add in the fresh chopped coriander, diced red onion, diced yellow pepper, and roasted corn kernels.  Stir lightly to distribute.

Line four salad bowls or plates with the fresh romaine.  Spoon the quinoa salad on the centre of the lettuce.  Add the diced avocado to each plate.

Serve with an extra lime wedge.

More Options:

Add a cup of chilled, drained black beans, kidney beans.

Add sliced red or yellow cherry or grape tomatoes, if you desire.

Sprinkle with goats cheese.

Add diced mango.

Dairy Free, Gluten Free, Recipes