Easy Basic Quinoa Salad

November 6, 2017


Rice Cooker

Large bowl

1 cup water

3 cups of chicken or vegetable stock

2 cups Quinoa, rinsed

1 cup of cooked corn

2-3 small potatoes, cut into small cubes

2 organic zucchini, ends trimmed, and cut into small cubes

2 small shallots diced

3 cloves of garlic

1 large tomato or 2 small diced

2 Tbsp of dried Basil or any dried or fresh herb you like

Coconut oil





  1. Lightly grease the inside and bottom of cover with coconut oil
  2. Using a fine strainer rinse off the Quinoa and let drain
  3. Wash and cut potatoes into small bite sized cubes. Microwave so firm to the touch or al dente
  4. Add water, chicken stock and Quinoa to the rice cooker. Secure the cover and turn it on
  5. Dice shallots/onions and zucchini. Peel and slice or leave garlic whole
  6. Wash and dice tomato, put in a bowl and set in refrigerator
  7. Set a large sauté pan on the stove and put on medium flame
  8. When the pan is warm add 3 tbsp of coconut oil
  9. Add potatoes, stir constantly and cook till light brown
  10. Add 1-2 tbsp of coconut oil with shallots/onions and garlic – stir constantly
  11. Once the shallots/onions are opaque/slightly see thru add zucchini and corn – stir constantly
  12. When zucchini is cooked firm to the touch or al dente remove the pan from heat and let rest
  13. Quinoa is done and spoon into large bowl with a 1/8 to ¼ cup of butter and stir well
  14. Add potatoes, shallots, zucchini, corn and garlic. Add dried basil. Salt and Pepper to taste – stir well
  15. Top with diced tomatoes and serve



Nutrition Tips

Quinoa – Is a seed not a grain and a complete protein containing all nine essential amino acids. It is packed with additional nutrients like: Magnesium, Iron, Lysine, Riboflavin (B2), Manganese and high fiber. Plus it offers more dietary fiber and protein than brown rice.

Eat it hot or room temp. This Salad will have a light flavor and allows you add or use in a wide variety of ways

Additional items to serve your Quinoa salad

  • Serve in Butter lettuce or Romaine leaf with a little lemon or lime
  • 1 Avocado, peeled, seeded and diced, for garnish
  • Diced raw coconut
  • Jicama
  • Braggs Amino Acids
  • In a tortilla with salsa
  • Top with cucumber
  • Other spices you love

Use your own salad dressing 

  • 1/2 cup extra-virgin olive or coconut oil
  • 1/4 cup red wine or rice wine or balsamic vinegar
  • Salt and Pepper to taste

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