Healthy Food Recipes Featuring Quinoa and Vegetable Salad


Protein-rich quinoa adds a delectable and slightly nutty flavor to this dish. Pair it with vegetables for a balanced and healthy meal. This recipe is inspired by Anna Watson Carl's salad.


Prep the Vegetables

1. Cut the zucchini, eggplant and butternut squash into 1/2 squares.

2. Slice the carrots and tomatoes evenly.

3. Steam carrots in a saucepan on low heat until they are tender (about 15 minutes). Drain carrots and set aside to cool.

4. Toss vegetables including mushrooms in a pan, sprinkle olive oil and pesto.

5. Cook over low heat until vegetables are tender and coated with olive oil and pesto.

6. Remove vegetables from heat and sprinkle with salt and pepper.

7. Set vegetables aside.

Rinse and Cook the Quinoa

1. Quinoa comes covered with a soap-like substance called saponin unless it is pre-washed.

2. To rid quinoa of this substance, wash the quinoa very well. Strain the quinoa with a fine mesh sieve.

3. Cook the quinoa with 2 1/3 cups of water. Start by bringing water to a boil then cover and cook over low heat.

4. Check quinoa regularly and fluff with a fork to ensure that it doesn't stick together.

5. Cook until water is absorbed (about 15 minutes). Then remove quinoa from heat. Keep the lid on and let it steam for five minutes.

6. Fluff quinoa with a fork then set it aside.

7. Toast pine nuts in a pan for 5 to 10 minutes turning them frequently until they are a light gold color. Set pine nuts aside to cool.

8. Add lemon juice and garlic in a large bowl and mix well. Add extra virgin olive oil and mix well. Slowly add vegetables, pine nuts and quinoa into this mixture and blend gently.

9. Fluff mixture with two forks then garnish with crumbled feta cheese.

10. Serve immediately at room temperature.


  • 1 cup uncooked quinoa
  • 1 medium zucchini
  • 1 medium eggplant
  • 2 carrots
  • 1 medium butternut squash
  • 4 medium vine ripened tomatoes
  • 1/2 cup portabella mushrooms
  • 1 tablespoon organic lemon juice
  • 1 tablespoon basil pesto
  • 1/2 table spoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons pine nuts
  • Crumbled feta cheese