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Friday Foodie: Acie Teuber - Happiness Strategist, Holistic Wellness Coach and all around amazing and inspiring woman. This is her yummy quinoa salad recipe.

Quinoa Salad

  • Author: Acie Teuber
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4-6 1x


Wheat, Dairy, Egg Free = Gluten Free & Vegan = YAY!



  • 2 cups uncooked Quinoa – which ever kind you prefer
  • 1 cup Vegetable broth
  • 1/2 Yellow Capsicum
  • 1/2 Orange Capsicum
  • 2 handfuls Spinach
  • 1/2 Red Onion
  • 1/2 Cup Cranberries
  • 1 Cucumber – medium or large


  • 4 tbsp Red Wine Vinegar
  • 2 tsp Dijon Mustard
  • Pinch of Salt
  • Pepper – as much as you’d like


  1. In pot combine 2 cups quinoa, 3 cups water, 1 cup vegetable broth.
  2. Bring to a boil, stir, replace lid, and simmer for 12-15 minutes (depending on your stove)
  3. Dice up both capsicums, cucumber, and red onion, place in large bowl and put the spinach on top.
  4. Once the quinoa is cooked, fluff with a fork and pour on top of the spinach and other vegetables. Let sit until cool.
  5. Whisk all dressing ingredients together in a separate bowl and pour on top of cooled quinoa.
  6. Add cranberries and mix
  7. Lasts 2-3 days in the fridge


*Adjust the levels of vinegar and mustard to suit taste

*Easily adjust the amount of each vegetable and the vegetable to quinoa ratio depending on your preferences – this salad is super flexible!