Quinoa Salad from Healthy Choices with Dr. Darlene Blaney (and a Bonus Quinoa Thai Salad Recipe)

Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist.  It is a simple recipe, but delicious!  And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals!

HEALTHY CHOICES QUINOA SALAD

• 2 1/2 C. Water
• 1 1/2 C. Quinoa
• 1/2  tsp. Celtic Sea Salt 

1. Wash quinoa very well in fine-mesh colander under running water.
2. Bring water to boil.
3. Add Sea Salt and Quinoa.
4. Cover and simmer for approximately 15 minutes until water is absorbed.
5. Remove from heat and chill.

Add to the Salad:

• 1/2 C. Sliced Green Onion (or Chives)
• 1/2 C. Sliced Black Olives
• 1 Medium Ripe Tomato, diced
• 1/2 C. Cucumber, diced
• 1 Red or Orange Bell Pepper, seeded and diced

Dressing:

• 1/3 C. Olive Oil
• 2 T. Lemon Juice
• 1/2 tsp. Garlic Powder
• Sea Salt to Taste (optional)

1. Mix dressing thoroughly
2. Toss with Salad
3. Allow salad to marinate in fridge for 30 minutes before serving.  Serves 6.

Thai Quinoa Salad

THAI QUINOA SALAD

(adapted from salad at http://www.cookwithcampbells.ca)

• 2 1/2 C. Water
• 1 1/2 C. Quinoa
• 1/2  tsp. Celtic Sea Salt 

1. Wash quinoa very well in fine-mesh colander under running water.
2. Bring water to boil.
3. Add Sea Salt and Quinoa.
4. Cover and simmer for approximately 15 minutes until water is absorbed.
5. Remove from heat and chill.
6. Toast peanuts (below) for 10 minutes in oven at 350F, watching so not to burn, and cool

Add to the Quinoa:

• 1 1/2 cups Shredded Red Cabbage
• 1 cup        Carrots, julienned (matchsticks)
• 1/2 cup      Cilantro, chopped
• 4-5             Thai Basil Leaves, minced
• 1/2 cup      Green onion, cut at a bias
• 1/2 cup       Unsalted Peanuts, toasted and chopped

Dressing:

• Juice of 2 Limes
• ¼ cup  Organic Peanut Butter
• 3 tbsp  Tamari
• 2 tbsp  Liquid Honey
• 1 tsp    Toasted Sesame Oil
• 1 tsp    Olive Oil
•  Water to thin

• 4-6 Lime wedges for garnish

1. Gently assemble salad together in a medium-size bowl
2. Blend up the Dressing
3. Fold 1/2 Dressing into the salad and do a taste test-- if more is needed, add.  Put the rest in a jar in the fridge for your next yummy Thai Quinoa Salad (or double the recipe for a pot luck)
4. Garnish with the Lime wedges
5. Chill for about 30 minutes to mingle the flavours.  Serves 6.

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Other Peanut Butter Recipes on Veggie School:

🥜🥜🥜🥜🥜🥜🥜🥜🥜🥜

Whole Wheat Raisin-Peanut Butter Bread Recipe

George Washington Carver, Adventists, and the Roots of Plant-Based Eating

Holy Spread! Adventists and their Enduring Love of Peanut Butter

Zucchini Brownies

Peanut Hoisin Dipping Sauce for Vietnamese Fresh Spring Rolls

Vegan Oriental Sauce for Hawaiian Haystacks

Spicy Peanut Suace for over Pho Noodles

Vegan Carob Waffles

Simple Tofu Spread

Peanut Butter-Carob-Date Bars

Peanut Butter-Carob-Energy Balls

Peanut Butter-Carob Muffins

Shirley’s Thai Peanut Sauce

DIY Hoisin Sauce Recipe

Thai Quinoa Salad

Nuteena-like Sandwich Spread

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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