Mediterranean Quinoa Salad
By Veganized, July 04, 2007 (
     1 cup quinoa
     2 cups water
     4 tbls. Orange juice
     3 tbls. Lemon juice
     2 tbls. Olive oil
     1-2 tbls. Balsamic vinegar or wine vinegar
     1 tsp. brown sugar or raw sugar
     1/2 tsp. garlic powder and onion powder
     Salt and pepper to taste

     1 lb. cherry tomatoes, cut in half
     3/4 cup toasted walnuts
     Parsley/celery leaves optional
Rinse quinoa in a strainer under running water and drain.
Bring water to boil. Add quinoa and simmer for 10-15 minutes until water is absorbed and quinoa is translucent.
Set aside to cool. Meanwhile prepare veggies.
Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
Add vegetables. Stir again.
Cover and refrigerate 2-6 hours or more.

“If you’d like to submit your recipes, please email Lisa at

Qi Gong Institute of Rochester