By JJ Virgin

Quinoa Summer Salad

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September 1, 2016

This drool-worthy salad has all the fiber and complete protein of quinoa, plus refreshing, vitamin-loaded summer veggies and naturally detoxifying cilantro. It's deliciously savory and tangy and does double duty as a meatless main dish or healthy side.

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4-6 servings


4 cups organic low-sodium chicken broth

1 1/2 cups uncooked red quinoa

1/4 cup olive oil

1/4 cup freshly squeezed lemon juice

1 red bell pepper, finely chopped

1/2 small red onion, finely chopped

1/2 English cucumber, cut into bite-size chunks

1/2 cup slivered almonds, chopped

1/2 cup finely chopped fresh cilantro

1/2 tsp sea salt (or to taste)

1/4 tsp freshly ground black pepper


1Put the quinoa and chicken broth in a medium saucepan and bring to boil. Cook for about 15 minutes or until quinoa is chewy and cooked through. Allow to cool.

2In a small bowl, whisk together the lemon juice and olive oil.

3In a large bowl, mix together the cooked and cooled quinoa, veggies, and almonds.

4Pour over the dressing, toss to combine, then season with salt and pepper. Enjoy as a meatless main dish or as a delicious side for grilled chicken or fish.

Original recipe from radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”