Crunchy Quinoa Salad

This recipe is from Janet Jacks’ wonderful New book called Discover The Power of Food: The 10 Week Plan to Transform Your Life. She is the founder of Goodness Me! which everyone around here knows and loves, and has changed so many people’s lives. I just love this salad for breakfast, lunch or dinner. It’s gluten free, vegan and low glycemic. It serves 6-8. I’ve made a few minor adjustments with options.


  • ½ cup dry quinoa
  • 1 cup water
  • 1 cup grated carrot
  • 1 cup finely chopped broccoli florets
  • ½ cup finely chopped red pepper
  • ½ cup finely chopped celery
  • ½ cup zucchini finely chopped (optional)
  • ½ cup finely chopped green onion
  • ¼ cup sunflower seeds
  • ¼ cup hemp hearts (optional)
  • ¼ cup toasted, slivered almonds (optional)
  • 1 ½ cups finely chopped parsley (or cilantro – optional)
  • ¼ cup arame - optional

1. Place quinoa in a saucepan over medium heat. When quinoa is warm, after about 1-2 minutes, add water. Bring to a boil, cover, reduce heat, and let simmer 20 minutes. (You will see a little ring around each grain.) Turn off burner and let quinoa cool.

2. Break up the arame into small pieces. Place in a small bowl and cover with water. Let the arame sit while you prepare the salad.

3. Place all the salad ingredients, including the cooled quinoa, in a large bowl. Drain the arame and add it to the salad. Stir to combine. Stir in the dressing.


  • 1/3 cup extra virgin olive oil
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • 2 Tbsp wheat-free Tamari (or Braggs amino acids)
  • 1Tbsp toasted sesame oil
  • ¼ cup toasted sesame seeds

Mix dressing ingredients together in a jar and pour over salad. Enjoy!