This refreshing salad is protein packed and tastes really great.

Walnut, Pea and Rosemary Quinoa Salad

Serving Size: 4


  • 1 cup quinoa
  • 2 tablespoons sesame oil
  • 1 medium onion, chopped
  • 1 small red or orange bell pepper, seeded and chopped
  • 1 teaspoon tamari or soy sauce
  • 2 teaspoons fresh rosemary leaves, chopped
  • 1 cup fresh or frozen peas
  • 3 cups water
  • 1 vegetable bouillon cube
  • 3/4 cup walnuts, chopped and toasted
  • salt and pepper to taste

Walnut, Pea and Rosemary Quinoa Salad


  1. Wash the quinoa to remove the bitter oil.
  2. Bring 3 cups of water to boil and add 1 vegetable bouillon cube.
  3. Add the quinoa and cook, bring back to a boil, then turn down to a simmer.
  4. Cook the quinoa until soft and the liquid has been absorbed.
  5. Remove the pot from the heat, place the lid on the pot and allow the quinoa to further absorb the liquid and swell.
  6. If using fresh peas, remove from the pod, bring a pot of water to boil and lightly cook the peas until al dente.
  7. When the peas are cooked, place in cold water to stop further cooking.
  8. If using frozen peas, either thaw, or lightly cook in boiling water, then into cold water to stop the cooking. You want the peas to be cooked but not mushy.
  9. Heat the oil in a saucepan.
  10. Add the chopped bell pepper and begin to saute.
  11. Add the onion and saute until glassy.
  12. Drain any excess liquid from the quinoa and place in a large salad bowl.
  13. Drain the peas and add to the quinoa.
  14. Add 1/2 the chopped rosemary.
  15. Add the 1 teaspoon of tamari soy sauce and mix well.
  16. Add the sauteed vegetables and mix well.
  17. Toast the chopped walnuts with the other half of the rosemary in a dry frying pan until they release their aroma and add to the salad.
  18. Allow the salad to slightly cool and season. It can be served warm, or at room temperature.