Black Quinoa Salad with Raisins and Walnuts

Black Quinoa Salad with Raisins and Walnuts
Recipe type: Salad
Serves: 4
  • ½ cup black quinoa
  • 1 garlic clove, minced
  • 1 cup water
  • Juice of one lime
  • 2 TB olive oil pepper
  • 1 cup minced flat leafed parsley
  • (Pre/post cleanse - ½ cup diced red pepper)
  • ½ cup sliced scallions
  • ⅓ cup chopped walnuts
  • ¼ cup diced red onion
  • ⅛ cup golden raisins or currants
  • ½ cup diced cucumber, chopped peeled & seeded
  • 2 cups chopped arugula or dandelion leaves
  • (Pre/post - ½ pint grape or cherry tomatoes, quartered)
  • Sea salt and freshly ground pepper
  1. Rinse the quinoa thoroughly and place in a small pot with 1 cup water and ½ tsp salt. Cover and bring to a boil.
  2. Reduce heat to medium-low and cook for about 15 minutes until water has been absorbed and quinoa has popped. Set aside to cool.
  3. Place all of the chopped vegetables, walnuts, raisins and chopped greens in a serving bowl and add the cooled quinoa and lime juice, olive oil, ½ tsp sea salt and the garlic. Mix well.
  4. Serve at room temperature.