Easy Recipe
Prep Time
20 minutes
Cook Time
20 minutes

This quinoa salad makes a great addition to any summer picnic. Any fresh summer vegetables that you have on hand work well here. Try adding diced summer squash, fresh shelled peas, or thinly sliced kale leaves. You can use either leftover cooked sweet corn or raw corn cut right off the cob. They both work great, but I prefer the taste and texture of the raw corn.



2 cups quinoa
3½ cups water
¼ teaspoons sea salt


4 medium carrots diced (about 1½ cups)
1 cups cherry tomatoes cut into halves
2 ears of corn cut from the cob
1 cups chopped parsley
½ cups raw sunflower seeds toasted


½ cups freshly squeezed lemon juice (2 large lemons)
6 tablespoons extra virgin olive oil
3 cloves garlic crushed
1 teaspoons Herbamare (or sea salt)