Vegetarian Warm Quinoa Salad

Vegetarian Warm Quinoa Salad.png

This warm summer salad is sure to be a hit at every summer picnic!


  • 6 ounces red or black quinoa (1 cup)
  • Salt and freshly ground black pepper
  • 1/4 cup pine nuts
  • 3 tablespoons grapeseed oil
  • 3 garlic cloves, minced
  • 1/2 medium red onion, finely chopped
  • 2 medium carrots, cut into quarters
  • 2 teaspoons ground cumin
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 2 tablespoons small mint leaves
  • Olive oil for drizzle over final product


  1. Put the quinoa in a small saucepan and cover with 2 cups of water. 
  2. Add a large pinch of salt and pepper and bring to a boil. 
  3. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.
  4. In a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to side dish. 
  5. Heat the 3 tablespoons of grapeseed oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, and onions become translucent, about 5 minutes. 
  6. Add carrots and cumin to the skillet with onions and garlic, cover and cook over low heat until the carrots are just tender, about 5 minutes. 
  7. Stir in the quinoa and vinegar and season with salt and pepper.
  8. Mound the quinoa salad on plates, approximately one cup per serving. Garnish with the toasted pine nuts and mint leaves.