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Killarney Lake Quinoa Salad

P1010058

Because quinoa is super simple to prepare, it’s often my grain of choice when it comes to eating starchier types of carbohydrates. It’s also got a complete essential amino acid profile which means that it contains all nine of the building blocks of protein that our body can’t assimilate on it’s own.

From a culinary perspective, it tastes nutty, but takes on the flavours of whatever you end up pairing it with which makes quinoa a great salad base. I concocted this recipe while visiting my parents on Bowen Island, BC. Each time I head to my childhood home I make time for a ‘walk around the lake’ which is about a 7km loop from our door-step and back. It’s certainly not the length of hike that you’d need to pack a lunch, unless you plan on continuing up Mt. Gardner or spreading a blanket out in one of the meadows along the way.

Nonetheless, I called this quinoa salad creation the Killarney Lake version because it packs well for a picnic and has some of my favourite hippy flavour combinations.

Killarney Lake Quinoa Salad
Print Recipe
A full of flavour salad that keeps well and is ideal to pack for a picnic lunch.
Servings Prep Time
8 1 cup 30 minutes
Servings Prep Time
8 1 cup 30 minutes
Killarney Lake Quinoa Salad
Print Recipe
A full of flavour salad that keeps well and is ideal to pack for a picnic lunch.
Servings Prep Time
8 1 cup 30 minutes
Servings Prep Time
8 1 cup 30 minutes
Ingredients
Quinoa Salad
Lemon Vinaigrette
Servings: 1 cup
Instructions
  1. Preheat oven to 350F. Chop almonds and place on a baking sheet, toasting for 10 minutes.
  2. Bring 2 cups of water and one cup dry quinoa to a boil. Turn to low and simmer for 10-15 minutes or until all water is absorbed by the grain. Fluff with a fork and put aside to cool. You can transfer to the fridge after a few minutes.
  3. Chop red onion, mint and apricots and place into a large bowl. Top with crumbled feta.
  4. In a small bowl, combine the zest and juice of half a lemon. Whisk in olive oil, white wine vinegar, salt and sugar.
  5. Add the cooled quinoa to the large bowl and pour dressing over top. Toss until all ingredients are combined. Leave covered in fridge until ready to eat, or at least 2 hours to let flavours strengthen.
Recipe Notes

An ideal post-workout meal, or great to pack along for a hike or picnic.

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