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Quinoa Salad

Snowdon House Quinoa Salad


Snowdon House Quinoa Salad
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
  • cups quinoa
  • tbsp extra-virgin olive oil
  • 1 large red onion, quartered lengthways and sliced crosswise
  • 4 oz arugula, trimmed and sliced
  • 4 oz Gouda, diced
  • 3 medium celery stalks, sliced
  • 1 large apple, cut into ½ inch dice
  • 1 cup walnuts, chopped
  • 1 cup diced fennel
  • ¾ cup dried cranberries
  • 3 tbsp Snowdon House Vinegar
  • Black pepper to taste
  1. Wash the quinoa for about 10 seconds, using your fingers. Transfer it to a 3-quart pot and put 2½ cups of water and ½ tsp. of salt into the pot, bring the water to a boil. Simmer for about 15 minutes over medium low heat.

  2. Drain the quinoa, put it back in the pot, cover it, let it rest for 5 minutes, then fluff the quinoa.

  3. Heat 2 tbs. of olive oil while the quinoa cooks, add the onion and a pinch of salt, cook for 6-8 minutes.

  4. Add Snowdon House Vinegar and toss with the onion for 1 minute. Remove from hear and let it cool to room temperature.

  5. In a large bowl, mix all of the listed ingredients except for the olive oil, Snowdon House Vinegar, and pepper.

  6. In a small bowl, whisk 3 tbs. of extra-virgin olive oil with Snowdon House Vinegar, ½ tsp. of sea salt, and a couple of grinds of pepper. Add this dressing to the salad mixed in the large bowl, and then season the salad with salt and pepper.



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Look at the Quinoa!


Black Quinoa Seed purchased from Salt Spring Seeds is 3 feet tall and the first of the seeds have started to appear in pink and green, as shown in the photo above.

With about 100 days of maturity, it will continue to grow until 6 feet tall in late August. Once the seeds have matured, we will pick the stems and bring them inside to harvest, stripping the seeds with our thumb and forefinger. Several pictures to follow.

“Variable coloured flower-heads produce copious amounts of vibrant black seeds. Original accession from Peru via the late David Cusack. Resisted sprouting on the plant in rainy conditions better than other quinoa strains in 2013. A bit earthier, sweeter, and more crunchy than white quinoa.”

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