quinoa watercress salad

Back by popular demand, we had to share one of the best-loved recipes from our first book. Jo’s parents bring this to every potluck they attend and get rave reviews every time! The watercress and fresh herbs steal the show, adding tons of flavor to this protein-packed dish. We hope you enjoy it as much as we do!

Yield 2–4 servings
Prep Time 15 minutes
Cook Time 20 minutes
CLEANSE

1 cup uncooked quinoa, rinsed thoroughly

2 cups water

2 cloves garlic, minced

½ cup thinly sliced scallions (white and green parts)

2 tbsp chopped fresh mint

2 tbsp chopped fresh cilantro

1 cup chopped fresh Italian (flat-leaf) parsley

1 bunch watercress, chopped

1 cup chopped cucumber

¼ cup freshly squeezed lemon juice

¼ cup olive oil

½ cup Kalamata olives, pitted and halved

⅛ tsp Himalayan pink salt

⅛ tsp freshly ground black pepper

Pinch of red pepper flakes (optional)

1   In a large pot over high heat, combine the quinoa and water. Bring to a boil. Once boiling, reduce to a simmer and cover, cooking until all the water is absorbed, about 15 to 20 minutes. Remove from heat, and allow the quinoa to cool to room temperature.

2   Transfer the cooled quinoa to a large bowl, add the garlic and scallions, and mix well. Add the mint, cilantro, parsley, watercress, and cucumber, and stir in the lemon juice and oil. Add the olives, and season with salt, pepper, and red pepper flakes, if using. Let sit for at least 30 minutes before serving to allow the flavors to blend.