Cook time: 15 minutes

Prep time: 10 minutes

Serves: 4 - 6


  • 2 cups of organic tri-color quinoa
  • 1 cup of walnuts, chopped
  • 1 cup of loosely packed fresh organic parsley
  • a handful of diced fresh organic mint
  • 1 large organic pink lady apple
  • 1 large cucumber
  • 1 large red or yellow bell pepper
  • 2 tsp organic pink Himalayan sea salt
  • 1 1/2 tsp curry powder
  • 5 oz. lemon juice
  • 8 oz. orange juice
  • 3 1/4 cups of purified water
  • a drizzle of olive oil


  • in a stainless steel mesh strainer, rinse and sift quinoa under running water for about a minute to remove debris and saponin
  • lightly toast 2 cups of quinoa in a large pot on medium low heat; be careful not to burn
  • once quinoa is toasted, pour 3 1/4 cups of water into the pot and bring to a boil uncovered
  • once the quinoa is at a rolling boil, cover and bring to medium low; add 1 tsp of salt and cook until all the liquid is absorbed
  • while the quinoa is cooking, chop all of your veggies into small cubes including the apple, and toss into a large mixing bowl
  • finely chop the parsley and mint and add to the veggies
  • toss in the walnuts, curry powder, lemon and orange juice, and remaining 2 tsp of salt; mix well
  • once the quinoa is finished cooking, remove the lid and turn the heat off; allow to cool for a minute or two
  • add cooled quinoa to the veggie mix in the large mixing bowl; stir and add more salt or lemon juice to taste
  • drizzle on about a tablespoon or two of extra virgin cold pressed organic olive oil
  • serve and enjoy!

Presented by: Bri Lamberson

Date: August 25, 2014