Quinoa Salad With Spring Vegetables

Quinoa Salad With Spring Vegetables


Quick and easy, this dish is perfect for dinner, summer picnics, parties and BBQ’s. It travels and keeps well, so make a large batch and enjoy it for a few days. Feel free to use whatever vegetables and herbs are available locally or in your own garden.

For Cleanse, Gut and Refresh Serves 4 (as a side dish)


1 cup quinoa

1 leek, green part cut off and saved for stock, white section washed and cut into 1/4 inch thick rounds

4 ounces oyster or shiitake mushrooms, roughly cut into medium sized chunks

½ cup freshly shelled peas (frozen will work, but fresh is preferred)

2 teaspoons fresh mint, roughly chopped

1 tablespoon scallions or chives, sliced thin

1/4 cup fresh parsley

2 teaspoons fresh oregano sea salt freshly cracked black pepper olive oil, as needed

2 tablespoons coconut oil



Combine the quinoa and 2 cups of water into a pot and simmer, covered, over medium-high heat.

When the water looks just about fully absorbed, turn the heat off and let the quinoa rest for 10 minutes.

After 10 minutes remove the lid and spread the cooked quinoa over a baking sheet so it cools to room temperature more quickly.

While the quinoa is cooking/cooling, heat a large skillet over medium-high heat.

Add the two tablespoons of coconut oil.

Once hot, saute the leeks and mushrooms together, tossing occasionally, and cooking until soft and lightly browned.

When fully cooked, remove from the heat and let cool to room temperature.


Place the cooked and cooled quinoa into a large bowl, add the cooked vegetables, fresh peas (no need to cook them) and chopped herbs, tossing to combine.

Drizzle a few splashes of olive oil (to your own preference) over everything and mix a bit more. Season to taste with sea salt and freshly ground black pepper.




Recipe//Frank Giglio

Photography//Jenny Nelson

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