The Way to BE

Quinoa & Cilantro Salad with Lemon & Garlic Recipe

Quinoa Salad


  • 1 cup of dry Quinoa
  • ½ tsp of sea salt
  • 1 cups water
  • ½ bunch of cilantro
  • ½ cup corn, chopped
  • ½ cup parsley, minced



  • 2-3 cloves garlic, minced
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 Tsp sea salt or to taste
  1. Rinse quinoa well with warm water and drain. (Quinoa has a natural coating of saponin, the bitter taste of which repels insects and birds. Rinsing with warm water removes the saponin.)
  2. Place rinsed quinoa in bowl and let soak for 12 – 24 hours at room temperature. (Adding several tablespoons of young coconut kefir or BE Wholegrain liquid to the soaking water will “pre-digest” the quinoa making it even more digestible).
  3. Drain soaking water into a measuring cup and measure it. Add to or pour out this soaking water so that you have only 1 cup of water to cook quinoa in.
  4. Add salt to water in a pot. Bring to a boil, add quinoa, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Fluff into large salad bowl and allow to cool.
  5. Prepare vegetables and dressing. Combine garlic, lemon juice, oil, and sea salt, pour over quinoa and toss well. Wash and spin-dry cilantro leaves and chop into bite-size pieces or thin strips. Add cilantro, corn and parsley to quinoa. Toss Gently. Serve at room temperature or chilled.

Makes 4 to 6 servings

Preparation time: 15-20 minutes.

For Babies 6 months & older: Reserve some plain cooked quinoa. Puree quinoa with water.

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