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nadine@nadinebarner.net

QUINOA SUMMER SALAD

Serves 2

by Nadine Barner

May 21 2023

Ingredients:

  • 1/2 cup quinoa – 1 cups water – ¼ tsp sea salt
  • 1 small red onion (or half a large one), peeled and diced small
  • 1 large red pepper
  • Sea salt – shoyu (good soy sauce)
  • 1 or 2 tomatoes, seeded and diced in 2-inches pieces & place in strainer to drain
  • Kernels of 2 corn or ½ cup organic frozen corn
  • 2 celery stalks, ends trimmed and diced in 1-inch pieces
  • 2 yellow squash or zucchini diced in 2-inches pieces
  • ½ cucumber, peeled, seeded and diced into 2-inch pieces
  • ½ cup Italian parsley, chopped fine
  • ½ cup dill chop fine – you can also use basil or fresh mint or combination of.
  • Finely grated rind of 1 lemon + 2-3 tablespoon of juice
  • Crushed black of white pepper to taste
  • 1-2 teaspoons virgin olive oil (optional)
  • 2-3 teaspoon Umeboshi vinegar


  1. Place quinoa in a fine mesh strainer, place under running water and rinse thoroughly for a few minutes. Place strainer over a bowl and let it drain for a few minutes before placing quinoa into a medium size pot. Add 13/4 cup water and bring to boil. Add salt, cover pot and lower flame to low. Simmer for 15 min. When done, remove pot to the counter and let it sit for 15 min before opening the pot and fluffing the grains. Transfer quinoa to a large bowl to cool. 
  2. To roast red pepper: place it over flame and using a thong, turn as it darkens. When pepper is charred place it in a paper bag to steam for about 15 minutes. Remove charred skin and clean pepper with a wet paper towel before dicing in small cubes. Remove to the top of the quinoa.
  3. To a stainless-steel skillet, add 2 tsp of olive oil, the diced red onion, and a dash of umeboshi vinegar. Stirring, cook on medium-low flame till soft, about 4-5 minutes. Remove cooked red onion to the top of the quinoa. In the same skillet, add 1 extra teaspoon of olive oil, the zucchini, pinch of sea salt or a dash of shoyu, and on medium flame, sauté zucchini till soft and slightly charred, about 3-4 minutes. Remove to the quinoa bowl.
  4. Place corn kernel in a steaming basket over boiling water and steam 3-5 minutes till soft. Drain, and cool slightly before adding to the quinoa bowl. Next steam the celery about 3-4 min keeping crunchy, remove and cool before adding to the quinoa bowl.
  5. After draining diced tomatoes, add to the quinoa bowl. Next throw in the diced cucumber.
  6. Last, to the quinoa bowl, add chopped parsley, dill (or basil), ¼ tsp black pepper and gently mix in all ingredients. Sprinkle a few drops of umeboshi vinegar, 1-2 tablespoons of lemon juice (or to taste), and 1-2 Tablespoons of olive oil. Mix into quinoa again and serve.


NOTES: 

  • To get the perfect, light and airy quinoa salad, follow my directions and mix all ingredients into the quinoa ONCE when all vegetables are on top of it. Use two wooden spoons in an upward motion, rather than pressing down.
  • 1-2 minced garlic can be sauté with the zucchini or yellow squash.
  • You can use a variety of vegetables such as carrots, broccoli or asparagus.