Sophie Uliano's Red Quinoa


  • 1 cup red quinoa
  • 2 cups veggie broth
  • 2 scallions, chopped
  • 2 Persian cucumbers, cubed
  • 2 cups cherry tomatoes, halved
  • 1 cup Kalamata olives, chopped
  • 2 tbsp capers
  • 2 tbsp pepitas
  • 1 cup baked tofu, cubed (optional)
  • 1 cup flat leaf parsley, chopped

Ingredients for the Dressing

  • 1 cup good olive oil
  • juice 1/2 lemon
  • 1 tbsp apple cider vinegar
  • 1 shallot (minced)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic (minced)


Bring the quinoa and broth to a boil, cover the pan and turn down the heat to a simmer. Simmer for about 20 minutes or until all the liquid is absorbed. Set aside to cool.

Prepare all the veggies and the dressing.

Place the quinoa in a serving dish. Mix in the veggies. Add the dressing, toss well and serve. 

You can store the salad for up to 3 days in a sealed container in the fridge.

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