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Quick Quinoa Salad

I use to call this Clean Out the Fridge Salad and even though this salad is very versatile; you can use any grain, any bean or legume and any vegetables, it's just not a very appealing name. So in deference to one of my favorite salads, I changed the name. I came up with it as a way to use left-over grains, vegetables and legumes. You may have noticed a theme, I like to use what I have available: what's in season, what's in my garden, and what I've prepped that's lingering in my fridge at the end of the week. It's one way to keep eating organic and healthy, economical as well. It's very flexible and that's just how I like it. Use the recipe as a guideline. You can even use a combination of grains, or less grains and more vegetables, or less grains and more legumes. If you are using harder vegetables like carrots, broccoli, or cauliflower, dice finely.

Quick Quinoa Salad

Serves 4

  • 2 cups cooked grains

  • 1/2 cup cooked legumes

  • 2 tomatoes

  • 1 cup vegetables, such as diced cucumber, bell pepper etc.

  • 2 small green onions, (about 1/4 cup)

  • 1/3 cup organic, feta cheese (2 oz.)

  • 1-2 Tbsp. fresh parsley minced, optional.


1/4 cup organic, extra virgin olive oil

2 tsp. lemon juice

2 tsp. organic, raw apple cider vinegar

3/4 tsp. salt


1. This salad is super versatile! My favorite vegetables to use are 1/2 cup cucumber and 1/2 cup bell pepper, but use any mix you like. I often use quinoa as my grain, but you can use any whole grain you prefer, or have on hand.

2. Give it a Southwestern spin, by using RealTaste Vida, in place of some or all of the salt, corn for 1/2 of the vegetable portion, cilantro and a little diced avocado, if desired.

3. Use balsamic in place of the apple cider vinegar, fresh mozzarella and basil for an Italian flavor.

4. For a tabbouleh style salad, use minced parsley and mint. Tabbouleh typically has a lot of herbs, so you can increase the amount of herbs, if desired.

2. I like to include some type of legume with my grains for a whole protein source. Chickpeas, black beans and white beans go great in this salad, but lentils and other legumes would work as well. You can use the amount listed in the recipe, use less, use more, or omit.

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