Skip to main content

Idaho Garden Quinoa Salad

Idaho Garden Quinoa Salad
  • Prep: 15 mins
  • Cook: 20 mins
  • Serves: 1 cup
  • Yield: 4 - 6
Bursting with fresh, colorful, and locally-sourced Idaho ingredients, this salad is a delicious celebration of the flavors and textures of our beautiful Gem Sate. From the nutty and protein-packed quinoa to the juicy heirloom cherry tomatoes, crisp sweet bell peppers, and leafy spinach, every bite is a taste of the sun, soil, and passion that goes into cultivating our local produce. Choosing to cook with Idaho-grown ingredients, means you not only get to enjoy the freshest and most flavorful produce, but you also support the hard-working farmers and producers who help sustain our local food system. #LiveEatLocal.


  • 1 cup quinoa
  • 2 cups water
  • 2 cups fresh spinach leaves, chopped
  • 1 cup heirloom cherry tomatoes, halved
  • 1 red sweet bell pepper, diced
  • 1 English cucumber
  • 1 yellow sweet bell pepper, diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • Salt and pepper, to taste


  • Rinse the quinoa in cold water and drain.

  • In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the quinoa is tender and the water is absorbed. Fluff with a fork and let cool.

  • In a large bowl, combine the cooked quinoa, chopped spinach leaves, halved cherry tomatoes, diced sweet bell peppers, chopped parsley, chopped cilantro, and chopped red onion.

  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.

  • Pour the dressing over the quinoa and vegetable mixture, and toss to combine.

  • Serve the salad chilled or at room temperature.