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  • Lily Scott

Quinoa Salad

This recipe was developed by Lily's Ladle friend, Chef Dave of Ocean State Pepper Co. Chef Dave loves spice, and we love that about him! This is a great method- cooking quinoa in broth to make it more flavorful and nutrient dense. You can do this with any grain- it's excellent with all rice, millet, barley, anything you'd normally cook with water.

You can definitely add different veggies, depending on what you have in the fridge.

Time: approximately 20 minutes

Yield: 4 servings


1 cup quinoa (any color)

1 pint Lily's Ladle Veggie Mineral Broth

1/2 red bell pepper, chopped

1/2 large red onion, chopped

1 cucumber, chopped

sliced fresh tomatoes

feta cheese, crumbled


3 tbsp red wine vinegar

1/3 cup extra virgin olive oil

2 tbsp You Wanna Pizza Me Spice Blend from Ocean State pepper Co (we love this Italian spice blend because it incorporates tomato!)

Salt and Pepper


1. In a medium pot over high heat, combine the quinoa and Veggie Mineral Broth. Bring to a boil, then reduce to simmer and cover for 15 minutes- or until done. Remove from heat. Put into a salad bowl and place in the fridge to cool down.

2. Chop the veggies and cheese. Set aside to wait until the quinoa is a cool as you like.

3. Make the dressing- combine the 3 ingredients (if you don't have You Wanna Pizza Me spice blend, an Italian mix will work: basil, oregano, garlic, onion, salt and pepper) in a bowl and whisk together. Or put them all in a small lidded jar and shake vigorously!

4. Combine the veggies in the quinoa- pour the dressing to coat and stir until well combined. Add the feta. Taste and add salt and pepper to taste.

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