Quinoa Salad 


2 cups raw carrots, sliced
2 cups frozen peas, cooked & cooled
2 cups quinoa, cooked and cooled
28 (approx) Kalamata olives, halved and pitted
3/4 cup hulled and roasted pumpkin seeds
1/2 cup hulled and roasted sunflower seeds
3/4 cup raisins, washed, soaked in water for at least 2 hours
2 tbsp olive oil
Squeeze of lemon juice (optional)

Heat oven to 350oF/180oC. Add the quinoa to the water, bring to the boil and cook for about 20 minutes. Drain, allow to cool and then stir in the eggs, cheese and dried herbs if using them, season with salt and pepper. Press the mixture into either a large baking tray or individual pie dishes and bake in the oven for 20 minutes. Remove from the oven and allow to cool slightly.

Add toppings as desired and return to the oven for another 20 minutes or so, long enough for the toppings to heat up.

(The vegetables can be varied e.g. cucumber and red and/or green pepper instead of the carrots and peas)


Combine all ingredients in a large bowl. They can then be left in the refrigerator for several hours, if need be. Prior to serving allow to come to room temperature, toss with the olive oil and lemon juice (if used).

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