Quinoa is one of those perfect foods that is versatile and delicious served hot or cold.  I usually make at little extra each time I cook it and always have leftovers in the refrigerator.  Cold quinoa is great in salads and this alkalizing, nutrient dense salads in one of my favorite lunches on the go, starters for guests, and even light dinners on lazy Sundays.  The olives and capers give it a nice salty little bite and the fresh ingredients are like “sunshine in a bowl”.  It tosses together quickly and you can play around with the herbs and spices (and even veggies) to change it up a little. It is a very alkalizing recipe good for boosting fertility for both men and women and is a fantastic salad for nurturing over stressed adrenal glands and healing adrenal fatigue.

Good-for-you-healthy ingredients:

Very rich in vitamin K, flavonoids (orientin and vicenin) that protect cell structures and chromosomes from radiation and oxidative damage. Also contains many antibacterial volatile oils and is a powerful anti-inflammatory  This rates as a top superfood because a small serving is so rich in nutrients.


Quinoa  is an ancient “grain” which is actually a seed related to spinach. It’s a complete protein source – great for vegans and vegetarians – and is rich in manganese, magnesium, iron and tryptophan.
Quinoa can be used as a treatment for migraine headaches, to support cardiovascular health and provide antioxidant protection against cancer.

Corsican Quinoa Salad
Prep time
Cook time
Total time
This wonderfully alkalizing, nourishing salad is a great meal on its own or as a starter.
Recipe type: Lunch
Serves: 2-4
  • 2 Medium organic cucumbers
  • 5 organic roma tomatoes (or 1 pint organic cherry tomatoes)
  • 15oz organic chick peas (soaked and cooked or canned)
  • ½ Small red onion (finely chopped)
  • ¼ cup fresh basil (sliced into ribbons)
  • 1 cup cooked quinoa
  • 1 tablespoon raw apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon flax or hemp seed oil
  • 2 lemons (zested)
  • ½ lemon (juiced)
  • celtic sea salt and black pepper (to taste)
  • 4 cloves garlic (pressed)
  • ¼ cup kalamata olives (pitted and roughly chopped)
  • 3 heaped teaspoons capers (drained and rinsed)
  • 2 tablespoons red wine or sherry vinegar
  1. Cook ⅔ cup quinoa in 1⅓ cup water by combining quinoa in water, bringing to a boil, reducing heat to low medium and simmering about 20 minutes until water is absorbed. Remove from heat and let steam 10 minutes. Allow to cool. This makes roughly 2 cups of cooked quinoa. Store left over quinoa in a sealed container in the refrigerator for another meal.
  2. Chop cucumbers, tomatoes and onions and place in salad bowl.
  3. Pit and chop kalamata olives. Add to bowl. Add in capers. Stir in quinoa and mix.
  4. Roll basil leaves into a tight "cigar" and cut into ribbons by cutting in a rolling motion (to prevent the leaves from blackening). Add to bowl.
  5. To assemble dressing, press garlic cloves and place in small bowl. Add in oils, vinegar, lemon zest and lemon juice. Season with black pepper and celtic sea salt to taste. (Go easy on the salt. The olives and capers provide a great deal of saltiness to the salad.)
  6. Pour over salad and mix well. Serve and enjoy.