Mahalia’s Favorite Quinoa Salad

Adapted from: “A Call to Women: The Healthy Breast Program and Workbook” by Sat Dharam Kaur, ND



  • 1 2/3 cups dry quinoa
  • 3 1/3 cups water
  • 1 cup chopped or grated carrots
  • 3/4 cup chopped parsley (or cilantro)
  • 1/2 cup cucumber, finely chopped
  • 1/2 cup red pepper, finely chopped
  • 1/3 cup sunflower seeds (or 1 can of black beans, drained)
  • 4 cloves garlic, minced (can use roasted if desired)
  • 1/2 cup soaked* arame, wakame or hijiki (seaweeds)


Combine the following:

  • 1/3 cup freshly squeezed lemon or lime juice
  • 3 tbsp extra virgin olive oil [or flax oil]
  • 1 tbsp Bragg’s (liquid aminos) [or substitute tamari]
  • 1/2 tsp ground cumin (optional)
  • 3/4 tsp ground coriander (optional)

Optional Garnishes:

Broccoli, alfalfa or red clover sprouts (or other sprouts)

Steamed broccoli (go for it! How can you go wrong?)

Tomato wedges


Place quinoa and water in a pot; bring to a boil. Reduce heat to low, cover, simmer for 15 min. Add drained seaweed and let mixture sit on very low heat, uncovered, for an extra 5 minutes so it dries out. This makes the grain fluffier for salads. Toss quinoa with a fork and let cool. Add vegetables, mix thoroughly. Pour dressing over salad and toss, with garnishes if desired.

* To soak seaweed: place seaweed in heat-proof bowl/measuring cup, cover with just-boiled water, let sit for 15-30 minutes. Then drain off water and add to recipe.

* Quinoa is like rice, in that it is 1:2 grain to water, so 1 cup quinoa cooks in 2 cups of water, and you can estimate about 1/2 cup of quinoa per person. Feel free to reduce the quantities in this recipe to what works for you.

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