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  • Vegetarian
  • Nut free
  • Dairy free

Nourish Cowichan Quinoa Salad

This recipe was provided by Fatima DaSilva from Nourish Cowichan
Yield:   50
Serving Size:   250 ml
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Ingredients

  • 1.1 kg (6 cups) quinoa
  • 3L (12 cups) water

 

  • 6 diced apples
  • 6 cans of cooked & drained chickpeas
  • 4 diced cucumbers
  • 2 bunches of diced green onions
  • 2 bunches of coarsely chopped parsley
  • 4 large fresh diced tomatoes (4 cups)


Dressing:

  • Juice of 6 lemons (~1 cup)
  • 60 ml (4 tbsp) apple cider vinegar
  • 360 ml (1.5 cups) olive oil
  • 25 ml (5 tsp) salt


Options:

sunflower seeds, dried cranberries, celery, cooked, diced chicken, feta cheese…never ending possibilities!

Method

Step 1

Rinse quinoa and add the water. Bring to a boil and turn down the heat to medium-low and cook until all water is absorbed. Remove from heat and let it sit for about 10 minutes. Fluff it with a fork and let it cool.

Step 2

In a separate bowl, add apples, chickpeas, cucumbers, green onion, parsley, tomatoes.

Step 3

Stir in cooled quinoa and toss with dressing.

This salad is flexible–try adding cooked, diced chicken, feta cheese, sunflower seeds.

 

HACCP

  • Wash hands before handling food, after handling raw foods, and after any activity that may contaminate hands.
  • Use clean and sanitized equipment and utensils. Use gloves or tongs when handling food.
  • Return all ingredients to refrigerated storage if preparation is delayed or interrupted.
  • Hold cold items below 40˚F or 4˚C, and hot food items above 140˚F or 60˚C.
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