Dona’s Quinoa Pasta Salad

Dona’s Quinoa Pasta Salad

From Cooking for Healthy Healing,  by Linda Reetor-Page

Serves 6

  • Rinse 2  cups quinoa in a colander under running water. Place in a pan with:
  • 2 cups water

Bring to a boil, reduce heat and simmer for 10 to 15 minutes until water is absorbed. Drain and cool.


Toss with the following ingredients and chill well:

  • ½ cup chopped green onion
  • 1 cup chopped fresh parsley
  • 1 tbsp fresh chopped basil or 1 tsp dried
  • 1 tbsp chopped fresh mint leaves
  • 1 shallot minced
  • ¼ cup sliced black olives
  • 24 cherry tomatoes halved 

Whisk ½ cup fresh lemon juice and ¼ cup olive oil together. Pour over and toss with salad. Serve on tangy lettuce leaves.

Nutritional analysis: per serving; 318 calories; 7gm protein; 51gm carbohydrate; 5gm fiber; 11gm fats; 0 cholesterol; 76mg calcium; 3mg iron; 114mg magnesium; 386mg potassium; 34mg sodium; 2mg zinc.

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