A quinoa salad worth making.



Food is what brings people together, starts a conversation, and tells a story. Healthy food just elevates the experience.

Keeping it simple is the secret. If you don’t have all the ingredients, don’t fret; just improvise and use what you have. A saying her grandma uses “udur maision”. Translates as use what you have. A great way to lessen food waste too.

Tasting as you go is also a great way of making sure the salad doesn’t get overly seasoned with salt& spices. Think of the salt as complimenting the dish not there to steal the show and overpower the subtle flavors of the greens and nuttiness of the quinoa. Hope you enjoy this simple, superfood salad. Remember you can always add your own flare and flavor swapping out dressings or using other seasonal veggies. Love this salad because it can be stored in the fridge for a couple days without spoiling or wilting. Great for meal preps during the work week. Or just to enjoy a nice summer salad.

What you need:

1 cup quinoa (there are several varieties but choose whichever you prefer) I like using the mixed variety as it’s more crunchy.

1 tomato or handful of cherry tomatoes

Green onion- I use about 4 pieces and finely chop but you can use less.

About a 1/2 cup cilantro

1/4 cup basil 🌿 or use dried if you don’t find it fresh in stores.

Handful of sweet peppers : yellow, green and red.

Extra Virgin olive oil * optional can use Apple Cider Vinegar.

1 lemon 🍋

Sea salt


Blanched almonds *also optional.

Quinoa (Keen-wah) Crunch Salad


What to do:

1) Cook your quinoa ( I use the mixed quinoa variety). Cook On stovetop: 1 cup: 1.5 cup of quinoa to water ratio. Bring to a boil then reduce heat to low, cover and simmer for 10-15 min, or until you reach the desired texture. I like mine a bit al dente and crunchy.

2) Remove quinoa, allow to cool. Can place in fridge to speed up process. Place in a large bowl.

3) Chop all veggies (sweet peppers, green onion into small pieces , cherry tomatoes - halved) and place into bowl.

4) Wash greens and chop Basil and Cilantro. Set a little aside for garnish if you wish.

5) Juice a lemon 🍋 and add olive oil.

6) Sea Salt to taste

7) Add a dash of black pepper

8) Top with blanched almonds




Erika Michele Mak is a Los Angeles native currently living with her husband Patrick, her toddler Mason and Maltipoo Myla in Santa Monica CA. She holds a Bachelor of Science degree from Cal State University Los Angeles. She’s worked as a fashion writer in Downtown LA and Real Estate agent at Berkshire Hathaway. She started cooking and baking since moving out of her home in 2011. Today she loves to share simple yet healthy yummy meals with friends and family. Her next goal is to become a certified Holistic Nutritionist to help others on a healthy lifestyle.