Quinoa Garden Salad

Can feature the entire garden -- and makes quite a bit. This salad is an example of the cold grain salads I make often, especially for busy summer work days and weekends. I make a huge bowlful and we enjoy some with all our family meals for a few days, taking some meals off to keep from getting bored.
Course Lunch, Main, Salad
Author Wardee Harmon


  • a few cucumbers diced (peeled if desired)
  • a few bell peppers diced
  • a few tomatoes diced (using Romas keeps them firm longer)
  • a few carrots shredded
  • an onion or half, diced
  • a few cloves garlic crushed
  • a few sprigs herbs chopped (or use pinches of dried)
  • a hunk raw cheese diced
  • a few handfuls cooked chicken diced
  • 3 to 5 cups quinoa soaked and cooked*
  • extra virgin olive oil to taste
  • a drizzle sesame oil or toasted, to taste
  • sea salt to taste
  • pepper to taste
  • apple cider vinegar OR coconut vinegar or lemon juice, to taste


  1. Combine all ingredients in a big bowl.
  2. Mix well, but gently.
  3. Taste and adjust seasonings.
  4. Chill or serve immediately.
  5. Chill leftovers.

Recipe Notes

*Now, don't be scared away by having to soak and cook the quinoa ahead of time (soaking and cooking whole grains). Nothing scary about it! (But if you need some handholding, check out the Fundamentals eCourse.)


Let's say you want to eat this salad tomorrow night.

Tonight, rinse about 3 cups of quinoa under running water for 2 minutes.

Put it in a pot with 6 warm cups of water and 6 tablespoons of some acid (apple cider vinegar, Kombucha, kefir, yogurt, etc.).

Cover the pot, and let it sit out for a minimum of 7 hours, but probably until tomorrow morning.

Then put the pot on the stove and cook the quinoa, by bringing it to a boil, then turning it down to a simmer, covered.

It will probably cook in 10 to 20 minutes.

Turn off the heat.

Let it cool.

Chill it.

Then tomorrow afternoon, dump it into the bowl with all the other ingredients.

See, that wasn't so hard, was it?