Summer Quinoa Salad

Summer Quinoa Salad Jane Day
Jane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same."

Summer Quinoa Salad

The key to this delicious and fun Summer Quinoa Salad is to blend a variety of colors and textures. You can substitute whatever you have on hand--get creative! Toss with our Maple Pecan Dressing, or another of your favorites.
Print Recipe Pin Recipe
Course Main Dish, Salad
Servings 8 cups

Ingredients
  

Quinoa Summer Salad

  • 3 cups cooked quinoa
  • 3 celery stalks slice stalk in half or into thirds then dice
  • 1 orange bell pepper diced into 1/4 inch pieces
  • 1 yellow bell pepper diced into 1/4 inch pieces
  • 1 medium apple something more on the tart side such as braeburn
  • 3/8 cup Red onion diced 1/4 inch
  • 3/8 cup edamame
  • 3/8 cup dried cranberries look for unsweetened or apple juice sweetened
  • 3/8 cup walnuts or sliced almonds
  • 1/4 cup + 2 Tbsp Maple Pecan Dressing or more, if desired (see below for recipe)

Maple Pecan Dressing

  • 1 cup toasted pecans
  • 3/4 cup champagne vinegar
  • 1/4 cup + 1 tbsp olive oil
  • 3 tbsp maple syrup
  • 3/4 tsp kosher salt
  • 1 shallot optional

Instructions
 

  • 1. Rinse 1 cup quinoa and bring to boil with 2 cups water. Simmer for 15-20 minutes. 1 cup dry quinoa yields about 3 cups cooked quinoa. (I recommend cooking more than you need and storing the extra in the fridge for other dishes over the next few days.) Cool. 2. Mix dressing 3. Chop veggies and fruits. If you don't have exact ingredients, substitute whatever you'd like. Organic chicken would also be nice in this salad. 4. Mix quinoa, veggies, fruits, and dressing together in large bowl. I used minimal dressing for a light flavor. Feel free to add a bit more, if desired. 5. Serve as is or chill and then serve.
  • Maple Pecan Dressing: Blend all ingredients in blender until creamy smooth

May 19th, 2016

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3 Comments

  1. Hello,
    I was wondering if Jane would consider posting more recipes and/or putting together a recipe book? I’ve made the Quinoa Summer Salad and Jane’s Buddha Bowl and both are excellent!! I will definitely make them again and again. Thank-you so much! I really think you two should publish a recipe book…everyone else has(e.g. Joel Fuhrman, LeAnne Campbell (China Study folks), etc.) Your recipes are every bit as good, if not better, than theirs! Thanks again. 🙂

    Reply

  2. What a wonderful reminder. I am now in the process of downsizing, eliminating, and preserving boxes of family photos, old letters and memorabilia. Unfortunately the younger generations are not so prone to ‘keep’ these treasures. Thank goodness we can
    store them electronically. It is such a relief to not have all the stuff to dust, move around, and take up space. I plan to share this letter with all my friends and family.
    Thanks.

    Reply