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Quinoa Salad


Recipe by Gina VanLuven, YOUnique Nutrition and Chef Jason Kieffer, Executive Chef at the Park City Medical Center

Quinoa (pronounced Keen-wah) is an ancient grain that has grown in South American for over 5000 years.  The Incas actually considered it sacred and called it the “mother grain.” Although it is considered a grain, it is actually a “seed” that comes in a variety of colors, the most popular being white and red.

Quinoa contains many nutrients, including high amounts of fiber, iron, phosphorous, and protein.  It actually contains 5 grams of protein per ¼ cup (dry) serving.  It tastes great both cooked and sprouted (see “Sprouting Grains and Seeds” below).

Like all grains, it is important to RINSE them prior to use.  Rinsing the Quinoa releases a soapy coating called “saponin.”  In South America, the saponin collected after rinsing is traditionally used for washing clothes and as a healing aid.


1 cup dry quinoa (cook ahead of time and chill overnight)
1 large ripe tomato, chopped

¼ cup red onion or scallions, chopped

½ red, yellow or orange pepper, chopped

½ zucchini or cucumber, grated or chopped

½ large carrot, grated
¼ cup cilantro, chopped

1 TBSP olive oil

½ tsp granulated garlic

½ tsp sea salt


  1. Mix cooked, chilled quinoa, olive oil and salt in a stainless or glass bowl
  2. Fold in chopped vegetables
  3. Chill in refrigerator for at least 30 minutes
  4. Mix again prior to serving

NOTE: Add or omit vegetables to your liking.


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