Photo: Colorful Quinoa

Colorful Quinoa

Quinoa is a sacred Incan grain that contains all of your essential amino acids. It is delicious, light, nutty and gluten-free.

4-6 Servings

Updated: Tue, 04/03/2018 - 9:23pm



  • ¾ cup yellow quinoa
  • ¼ cup red quinoa
  • 2 cups water


  • 2-3 Tablespoons olive oil
  • 1 Tablespoon umeboshi plum vinegar
  • 1-2 Tablespoons fresh lemon juice
  • 1-2 cloves garlic, minced or pressed


  • 2 medium baby bok choy, finely chopped
  • 1 large carrot, finely chopped
  • ½-3/4 cup chopped fresh tomatoes
  • 1 (16-ounce) can organic beans, drained
  • 1 (16-ounce) organic corn, drained
  • ½ cup chopped fine cilantro
  • ¼ cup chopped parsley
  • ½ - ¾ cup black olives, whole or chopped
  • Sea salt & pepper


  1. To prepare Quinoa: Combine quinoa and water in a saucepan. Bring to a boil then lower heat down to a simmer. Let cook for 10-12 minutes or until water has been absorbed. Set aside to cool or refrigerate.
  2. To prepare Dressing : In a small bowl, whisk together olive oil, umeboshi plum vinegar, fresh lemon juice, and garlic.
  3. To prepare Salad: Steam bok choy slightly for a few minutes or until just wilted.
    Combine steamed bok choy, carrots, tomatoes, beans, corns and olives in a large bowl. Pour Dressing over and toss to combine.
  4. Add in cilantro and parsley. Season to taste with fresh cracked pepper. Serve immediately or refrigerate to chill. Enjoy!