Quinoa Salad

Featured in the Honolulu Star-Advertiser on August 6, 2014.
Recipe compliments of Kokua Market.



Quinoa Salad

  • 2 cups water
  • 1 cup quinoa
  • Pinch salt
  • 1/4 cup fresh chopped herbs of choice, such as basil, rosemary, or thyme
  • 2 cups kale, torn
  • 1/2 cup shredded carrot
  • 1/4 cup shredded cabbage
  • 1/4 cup toasted almonds (or sunflower seeds)
  • 2 tablespoons fresh chopped herbs, such as basil or cilantro


  • 2 tablespoons olive oil
  • 1 tablespoon Meyer lemon juice or light vinegar
  • 1 tablespoon Bragg's or tamari


In a medium pot, bring water to a boil, add quinoa, reduce heat to low; cover and cook for 15-20 minutes until quinoa is cooked and fluffy. Add fresh herbs and cool. In a large bowl, toss quinoa with kale, carrots, cabbage, almonds and herbs. Cool salad in refrigerator. Mix dressing ingredients and toss with salad when ready to serve. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
290 calories, 14 g fat, 1.5 g saturated fat, 0 mg cholesterol, 250 mg sodium, 35 g carbohydrate, 5 g fiber, 1 g sugar, 9 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.