Everything-But-the-Kitchen-Sink Quinoa

I know, I know, our blog is about baking. But I can’t only eat cake…even though I’d really like too.

I make this salad at least twice a month and it keeps a good four days. However, if you have friends over or if you happen to have a big family (like mine), the bowl will be scraped clean in less than a meal. It is nutritious and full of flavor: the perfect thing to eat in the summer with cold, shredded roast chicken and avocado.
And of course, the perfect thing to eat before having a slice of cake.

2 cups quinoa, uncooked
1 tbsp salt

1 orange, juiced
¼ cup white balsamic vinegar or sherry vinegar
½ cup really good olive oil, divided
2 tsp salt, divided
5 large carrots, peeled and diced
2 large celery stalks, diced
4 large onions, chopped finely
4 shallots, chopped finely
½ cup dried cranberries
½ cup dried raisins
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup pine nuts
1 bunch of chives

1. Boil the quinoa with the salt according to directions. Prepare a large mixing bowl with a spatula or wooden spoon.
2. In a saucepan over medium heat, place 2 tbsp of olive oil and sweat 3 onions and 3 shallots with 1 tsp salt until translucent. The remaining onion and shallot will be incorporated raw into the salad. When done, place all of the onions and shallots into the large mixing bowl.
3. In another saucepan, sauté the diced carrots with 2 tbsp olive oil and the remaining tsp of salt over moderate-high heat until golden. Again, once cooked, slide into the mixing bowl.
4. In the oven set at 350°F, or in a small saucepan (without any oil) set over moderate-high heat, toast all the nuts and seeds together until fragrant and slightly brown. Sprinkle over the vegetables.
5. Add the diced celery, then the cooked quinoa.
6. Season with the orange juice, the vinegar, and the remaining ¼ cup of olive oil. Mix it all up until you have a little bit of everything in one bite. Add salt to taste. Chop up the chives and mix those in.


  1. cécile says:

    Done! It was exactly what I needed. I just replaced chives with coriander leaves.

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