A Guide to Feeding our Future

Quinoa Summer Salad

By: Yvonne Barry-Belliveau, RHN – Dieppe, NB

“A nice light summer salad.”

Yields: 5-6 servings


  • ½ cup frozen green peas (or fresh if available)
  • 3 cup cooked quinoa, cooled
  • 1 cup red pepper chopped
  • ¼ cup green onions, chopped
  • ½ cup cucumber, diced
  • ¼ cup hazelnuts
  • ¼ cup shelled hempseeds
  • 3 TBSP parsley, cilantro or basil, chopped
  • ¼ tsp sea salt
  • ¼ cup Simple Cider Vinaigrette (recipe under Sauces, Dips and Marinades)


  1. Prepare quinoa according to package directions. Let cool.
  2. Soak frozen peas in some boiling water. Let sit until peas have warmed through. Drain and pat dry.
  3. Combine peas with remaining ingredients. Toss through to mix well.
  4. Serve immediately or refrigerate in airtight container.

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