Kiki's Signature Quinoa Salad
Recipe type: Salad
  • 2 cups quinoa, cooked (red or white)
  • 1 cup firmly packed Kale, chopped fine
  • 3 medium carrots, grated
  • ¼ red cabbage, grated
  • 1 large red pepper, finely cubed
  • 1 cup raw broccoli florets, finely chopped
  • 4-5 green onions, thinly sliced
  • ¾ cup pumpkin seeds
  • ¼ cup chopped fresh flat-leaf parsley
  • I prefer my quinoa salads moist. Most restaurants serve them way too dry for my liking. This is very subjective and personal, adjust the quantities to your individual taste
  • ¼ cup extra-virgin olive oil (maybe more)
  • ¼ cup apple cider vinegar
  • 1 tablespoon Coconut Aminos
  • juice of ½ freshly squeezed lemon plus grated rind (organic!)
  • 1-1.5 teaspoons celtic sea salt (or to taste)
  • pinch of cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon Paprika
  • grated turmeric root, size of Kirstin’s pinky finger
  1. Cook quinoa in 2 cups of water for every 1 cup of grain. You want the grain to spiral open a little, not too much or else it gets too mushy, you still want the grain to have a little bite. Add a small thumb-size piece of Kombu / Kelp for added minerals, but remove after cooking. Allow to cool, fluff with fork, no water should be left in pot.
  2. Chop all ingredients
  3. Prepare vinaigrette and stir vigorously
  4. Combine and let infuse for at least 1 hour before serving
  5. Stores well in fridge for up to 4 days in winter
Recipe by Kirstin's Cancer Care at