Black Quinoa Superfoods Salad

Black Quinoa - Chef Megan McCarthy - BSA July 2016

Hot summer months call for cool, refreshing additions to your menu. Revive and refresh with this powerhouse recipe from Chef Megan McCarthy, founder of Healthy Eating 101.


2 cups water

1 cup black quinoa, rinsed

3 Tbsp extra virgin olive oil

1 tsp Spike® gourmet natural seasoning, or salt and pepper to taste

1 orange or red bell pepper, seeded and diced

¼ head red cabbage, chopped

2–3 green onions, chopped

1 jalapeño, seeded and finely diced

1 ripe avocado, diced

8–10 fresh basil leaves, chopped

Bring water and rinsed black quinoa to a boil. Cover and lower heat to simmer for 12 minutes, or when water is absorbed. Transfer cooked quinoa to a large mixing bowl. Drizzle quinoa with olive oil, then season with Spike® and toss. Add peppers, cabbage, green onions, jalapeño, avocado and fresh basil. Toss again.


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