Quiona Salad


  • 1.5 cups quiona
  • 500 ml bone broth
  • 2 cups leafy greens (baby spinach, rocket)
  • 1 medium red onion, diced
  • 3 small Lebanese cucumber, diced
  • 10 cherry tomatoes, cut in 1/2
  • 3/4 can corn kernels
  • 1 lemon (to squeeze)
  • 2 tablespoons olive (to dress)
  • balsamic vinegar (to dress)


How to prepare quinoa

  1. Unless its marked as rinsed, it will need to be covered in a bowl of cold water for 2 minutes to remove outer shell and then rinse quinoa in a fine mesh strainer with cool water for 30 seconds. Drain excess water and transfer quinoa to a cooking pot.
  2. Add 500ml of Liquid Gold Bone Broth, 250ml water with 1.5 cup dry quinoa and bring to boil. Cover and reduce heat to medium-low, so liquid simmers. Simmer for 15 minutes or until all liquid has been absorbed and grain is tender.
  3. Turn off the heat and allow cooked quinoa to sit and stay covered for at least 5 minutes.
  4. Drain and set aside in a bowl

 How to prepare other ingredients:

1. Place all other ingredients (greens, red onions, cucumbers, cherry tomatoes, corn) in the bowl with quinoa.

2. Add dressings and mix with a wooden spoon.

3. Serve in bowls with a squeeze of lemon

Optional: Add a protein source such as shredded chicken breast, shredded turkey breast or beef strips.


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