Quinoa has been a staple in my kitchen for years, and I still reach for it often — not only because it’s rich in plant-based protein, iron, and fiber, but because it’s so easy to prepare and endlessly versatile. Though often called a grain, quinoa is actually a seed, making it naturally gluten-free and gentle for many digestive systems.
It cooks quickly, absorbs flavors beautifully, and works just as well in warming winter bowls as it does in vibrant summer salads.
These days, you’ll find quinoa almost everywhere — from health food stores to mainstream markets — in ivory (blond), red, and black varieties. I still love blending them, both for their subtle textural differences and the gorgeous color they bring to a dish.
This “purple” quinoa salad is one of my favorites to prepare ahead for gatherings, potlucks, or travel days. It’s grounding yet fresh, deeply nourishing, and even better the next day once the flavors have had time to meld.
How to Cook Quinoa (Basic Method)
- Rinse quinoa well in a fine-mesh strainer.
- Use 1 part quinoa to 2 parts liquid (water or broth).
- Bring to a boil, reduce heat, and simmer gently for 12–15 minutes, slightly uncovered.
- Turn off heat, cover fully, and let rest 5–10 minutes.
- Fluff with a fork.
Festive Purple Quinoa Salad
Ingredients
For the base
- ¾ cup blond quinoa (rinsed)
- ¼ cup red quinoa (or use 1 cup blond total)
- 1 medium red beet, peeled and diced small
- 2 cups filtered water or vegetable broth
- 1½ cups kale, finely sliced (stems removed)
Spices & herbs
- 1 teaspoon each ground fennel, coriander & cumin
- ½ teaspoon cayenne (optional, to taste)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, finely chopped
Add-ins
- 2 tablespoons dried cranberries, chopped
- ¼ cup almonds, soaked, dried, and chopped (or lightly toasted)
Dressing
- 2 teaspoons nama shoyu or tamari
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
Instructions
- Place quinoa, diced beet, and water/broth in a heavy-bottomed pot.
- Bring to a boil, reduce heat, and simmer for 12–15 minutes, until liquid is absorbed.
- Remove from heat, cover, and let rest 5–10 minutes.
- Allow to cool to warm or room temperature (about 30–45 minutes).
- Transfer to a large bowl and gently fold in kale, spices, herbs, cranberries, almonds, nama shoyu, olive oil, and lime juice.
- Adjust salt, acidity, and heat to taste.
To Serve
Drizzle with: Flaxseed oil, nutritional yeast, dulse or wakame flakes (optional)
Note: This salad is delicious the day it’s made — and even better the next day as the flavors deepen.
