Quinoa, Peas and Carrots Salad

Quinoa with Peas & Carrots

This is one of my favourites salads to make, and a favoured way to prepare quinoa.
This light vegetarian fare is also filling, easy-to-assemble and nutritious, and with these near melting temperatures, the stove gets a bit of break.
Of course, you have to cook the quinoa, but that takes no time or it can be made ahead of time.

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I cheat a little with this recipe, I use a few tablespoons of La Bomba, a hot antipasto spread that comes in a jar, it’s really good stuff, it’s basically a vegetable sauce; the heat is subtle and it impacts a rich savoury flavour.
It’s available in Italian grocery stores or you could make your own; saute finely diced red peppers, chiles, eggplant, mushroom, olives, carrots, sundried tomatoes in a bit of olive oil, add a splash of wine vinegar then toss in some oregano, salt and pepper to taste and viola! La Bomba!

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I use two varieties of quinoa here for texture, black quinoa adds a bit of earthiness and colour and holds its shape better.
The onions and carrots add crunch, when it’s all assembled, I toss the salad in a refreshingly light and simple vinaigrette.
This quinoa, peas and carrots salad is so hearty and bright; it’s literally the taste of summer.
I just can’t get enough of it, when I first made it we were in the depths of an endless winter and I imagined summer with every bite.

Now that it’s summer, this fresh and colourful salad feels just right; makes me wish I could eat it everyday.

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Quinoa, Peas and Carrots Salad


  • 1 cup (regular) white quinoa
  • 1 cup black quinoa
  • 2 – 2 1/2 cups of water
  • 1 tablespoon coconut oil
  • 1/2 teaspoon salt
  • 2 cups frozen peas
  • 1 medium red onion, chopped
  • 1 large green pepper, chopped
  • 2 medium carrots, chopped
  • 4 tablespoons hot antipasto spread (La Bomba)
  • 3 tablespoons champagne vinegar (rice vinegar or white wine vinegar)
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup
  • 1 tablespoon herbes de Provence
  • Salt to taste
  • Pepper to taste
  • Parsley, chopped (for garnish)


  1. Rinse both types of quinoa thoroughly, drain and transfer to a saucepan, add water, coconut oil and salt
  2. Bring to a boil on medium heat, then lower heat and let it simmer until cooked and all the liquid is absorbed, fluff with a fork when done
  3. * Rice cooker option: rinse quinoa, add to rice cooker with water, coconut oil and salt, stir and set to cook per the machine’s instructions, fluff with a fork when machine shuts off
  4. Bring water to a boil in a small saucepan, add peas, stir and cook for about 5 minutes, drain and set aside. Or cook peas on high in a microwave for about 5 minutes
  5. Combine quinoa, peas, onions, pepper and carrots in a large mixing bowl
  6. Stir in antipasto spread and mix well
  7. Whisk vinegar, olive oil, maple syrup and herbes de Provence in a separate smaller bowl or cup
  8. Pour dressing over quinoa and toss to coat completely
  9. Add salt and pepper to taste and mix well
  10. Garnish with parsley and serve
  11. Enjoy!



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