Rushing to Relax
April 1, 2012
The Yoga Starts Now…
May 1, 2012

Mediterranean Quinoa Salad


  • 1 cup clean and rinsed quinoa
  • 1 1/2 cups vegetable stock (or water and a cube of vegetable stock)
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup diced mushrooms (I like cremini for this recipe but brown button work just as great)
  • 1/4 cup diced zucchini
  • 1 handful of golden raisins
  • 1 handful of diced dehydrated apricot
  • 1 handful of brown sugar toasted cashew halves or pieces (I add quite a generous handful of these)
  • A sprinkle (to taste) of:
    – Ground four corn pepper, Cilantro, Basil, Thyme, Minced garlic
    (*note: I like to use as much fresh herbs as is possible, but of course always to personal taste)
  • Optional: 1/4c – crumbled goat feta


  1. Clean, rinse and drain the quinoa. Quinoa is a natural product and despite companies best efforts to clean it for you, generally sandy bit or little stones will get in there. We want to get those out!
  2. Soak the quinoa in water for about 5 minutes. Pick out any dark pieces or ‘not quinoa looking’ items you might find.
    • drain the rinsed quinoa through a fine mesh strainer and rinse under fresh water
    • add the quinoa to a medium sized pot along with the vegetable stock or water, bring to
    • boil and cover with a fitted lid. Reduce heat to simmer for 15minutes. Remove from heat allow to sit for 5 minutes; fluff with fork and transfer to a large bowl.
  3. As quinoa cools:
    • dice all of the vegetables, set aside
    • place raisins and diced apricot in a glass of water – allow to rehydrate. Once raisins and apricots are plump drain from water and add to vegetables
    • in a medium sauce pan over low heat add generous handful of cashew halves or pieces and approximately 1 Tbsp brown sugar and 1 tsp butter. Cook, stirring often until cashews are golden brown; set aside
  4. Once Quinoa has cooled:
    • add all of your vegetables, raisins and apricot pieces and toasted cashews
    • mix in feta (if you have chosen to use the feta)
    • flavour to taste with suggested spices and herbs