Black Quinoa Salad Recipe

Black Quinoa Salad

Marni Wasserman of Marni Wasserman’s Food and Lifestyle Shop demonstrates how to make a black quinoa salad.


  • 1 cup quinoa, rinsed and drained
  • 1 cup water
  • ¾ cup fresh squeezed orange juice (2 oranges)
  • ½ teaspoon sea salt
  • zest from two organic oranges
  • 1 tablespoon extra virgin olive oil
  • 1 medium onions, chopped
  • 3 garlic cloves, minced
  • ½ cup organic raisins
  • 1 cup cooked chickpeas (or organic canned)
  • 1-2 cups spinach leaves that have been trimmed, washed, drained and dried
  • salt to taste
  • ½ teaspoon cinnamon

Rinse the quinoa well and drain in fine mesh sieve. Combine water and orange juice (to equal 1 3/4 cups) and bring to a boil in 1 ½ or 2 quart saucepan. Add salt, orange zest, and rinsed quinoa. Return to the boil, reduce heat, cover and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let sit, covered to fluff up.

While the quinoa is cooking, heat the oil in large skillet that has a tight fitting lid. Add the onions and sauté over medium heat for 10 minutes, until they have softened and started to brown a bit. Add garlic and sauté until golden.  Add onions, garlic, raisins, chickpeas, and chopped spinach.  Add orange juice and zest.  Season to taste with salt and cinnamon. Stir well and enjoy!

About Marni Wasserman’s Food Studio and Lifestyle Shop:

Marni Wasserman’s Food Studio and Lifestyle Shop is located in midtown Toronto, Ontario. Offering a variety of organic vegetarian cooking classesworkshopslifestyle products in an inspiring sustainable space where people will also be able to host events and private parties with a focus on health and good food.

The trend is booming, people are starting to look to their nutrition as a major player in their health. The one thing that we have control over everyday is the food we consume.

Marni’s mission is to make nutrition and wellness as fun and experiential as possible through hands on cooking classes and workshops. Most importantly she wants to inspire people to get into the kitchen and re-connect with the impact that their food choices make on their health.