Tip #1 : Cook the quinoa first and let it cool so it does not make the salad warm or mess up the vegetables from it’s heat. Letting the quinoa stand allows it to fully “pop” and it makes sure it doesn’t end up watery or mushy. If the quinoa has cooked through but you still see liquid in the pot, drain off the liquid.

Tip #2 : Cooking the quinoa in vegetable broth instead of water makes the quinoa salad more flavorful

Tip #3 : Soak the onion in a bowl of water while prepping the salad to remove the harsh onion flavour

Tip #4 : Quinoa salad can be portioned into individual containers for a quick grab in the morning. Different toppings can be added each day if you are in the mood to change it up

Tip #5 : Use a peeler to make pretty strands of carrots.

Tip #6 : Quinoa is ready to serve when it looks “popped open“. At this point, let the quinoa sit on the stove, heat turned off and keep covered for 5 minutes.

Tip #7 : Some boxes of quinoa come pre-rinsed, but it doesn’t hurt to rinse it again when you get home.

Tip #8 : Add some color. Use two colors of bell peppers. By using just one color, the quinoa salad will still taste the same

Tip #9 : Use a mix of baby greens, spinach and kale. These greens give the salad a nice mild taste and texture

Tip #10 : Bring in the dressing. Consider using a dressing like buttermilk basil dressing

Tip #11 : Parmesan cheese can be added for a delicious salty flavor

Tip #12 : Remove the lemon zest before extracting the juice, and take only the yellow part, avoiding the white pith

Tip #13 : Place the cranberries in hot water. By doing this it creates a taste that is plump and juicy