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Since I came to learn about this little seed, I loved buying quinoa salads at my local farmers market. You probably knew it was only a matter of time before I got tired of paying for it and started making my own version. This makes a perfect hot-summer dish since the only cooking required is the quinoa.
I will admit, this recipe is light on salt. I prefer to let everyone add Bragg’s Liquid Amino Acids to taste once served. This gives each person control over their sodium intake. I didn’t want to use regular or even sea salt, so at the last minute I decided to try Bragg’s instead. Perfecto.

Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 3 stalks green onions or more if you are an onion fan
- 1 cup sweet bell peppers red, yellow or orange
- 2 tbsp Lemon about 1/2 a lemon
- 2 tbsp of extra virgin olive oil
- 1 cup of corn frozen and thawed ok
- 1 15 oz can of Garbanzo beans
- 1/2 cup sweet cherry tomatoes
- 1 tsp of basil sage or any type of herb will do
- Braggs amino acid optional
Instructions
- Cook quinoa according to package directions.
- Then, spread quinoa out and place in the refrigerator or freezer to cool quickly.
- While quinoa cools, rinse and drain garbanzo beans and corn. Dice tomatoes, peppers, and green onions.
- In a small bowl, mix lemon juice, olive oil, and herbs.
- Once quinoa is chilled, combine all ingredients in a large bowl.
- Add Bragg’s aminos if using. Mix gently and serve.
AI may have helped refine this post, but every idea, recipe, and opinion is 100% mine. I thought it, cooked it, and tasted it—AI is just the assistant, not the chef. No robots were harmed (or fed) in the making of this content!

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Thanks for this simple and quick recipe.
I have never used quinoa, but I should try it. Thanks for linking up with the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board!