15 minutes
Prep Time
40 minutes
Cook Time
22 (1/2 cup each)
Number of Servings

What to do:

  1. Bring quinoa and water to a boil. Turn to low and simmer until all the liquid is absorbed. Immediately put onto a cookie tray to cool down in the fridge to stop the cooking process.
  2. In a food processor, put vinegar, juice, onion, garlic, salt and pepper, and blend all together.
  3. Slowly add the oil to emulsify into a smooth dressing.
  4. Dice onion and cucumber, and finely chop the garlic.
  5. Chop the cilantro.
  6. Once the quinoa is cooled, in a large bowl combine the quinoa and the chopped veggies.
  7. Slowly pour in the dressing and mix until desired amount. (Extra dressing can be used later for another salad!)
  8. Tate and adjust with more dressing, salt, and pepper. (Can also add fruit zest if desired)
  9. Place into a serving dish and garnish with chopped cilantro.
  10. Can be prepared the day before if desired.

Chisaya Mama Salad

By: Teddy Bryant

Heart Healthy Vegan Gluten Free Vegetarian Diabetic Friendly

This protein-filled salad is perfect for a work-day lunch! Drizzle with dressing and your meal is complete!

Nutrition Facts

What you will need:

  • 1 lb dry quinoa
  • 1 quart water
  • 1 english cucumber
  • 1 15.5 oz. can garbanzo beans
  • 1 small red onion
  • 1 clove garlic 
  • 1 cup cilantro


  • 1 oz vinegar 
  • 4.5 oz olive oil
  • 1 oz Lemon or Lime Juice
  • ½ Small White Onion
  • 1 Clove Garlic
  • Salt and Pepper to taste (maximum 1 tsp salt)


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