herb and orchard quinoa salad

This yummy summer salad will feed a LOT of people, I would say about 12 as a side dish. You can of course divide the recipe as appropriate.


  • quinoa, 2 cups
  • red cabbage, chopped, 2 cups
  • fuji apples, 2 meduim
  • fresh mint leaves, chopped, about 1 cup
  • fresh basil leaves, thinly sliced
  • lemon juice, 2 tablespoons
  • avocados, 2
  • raw pumpkin seeds, 1/2 cup
  • apple cider vinegar, 1/3 cup
  • olive oil, 1/3 cup
  • fresh ground salt and pepper


  1. Rinse quinoa and cook according to package directions. Usually for about 15 minutes with 4 cups of water.
  2. Cool quinoa in the refrigerator while you prepare the rest of the salad.
  3. Combine the cabbage, apples, mint basil and lemon juice in a large bowl, then stir in the quinoa, seeds, vinegar, oil, salt and pepper. You may want to add a bit more lemon juice, too.
  4. Return to the refrigerator, then directly before serving, cube and stir in the avocado.