Quinoa salad is a high-protein, vegetarian option for weddings, picnics, company outings and more. Tim Walker of B&M Catering shares his own recipe.

Many of our customers are familiar with Tim as the friendly voice on the phone who helps them navigate all the details for their catered event.  Whether someone is planning a wedding, graduation party or rehearsal dinner for 50 to 200, or they are planning a business conference for 600, Tim is right there, helping folks stay calm and focus on making appropriate decisions for the upcoming event.

Tim Walker B&M Catering

But – Did you know that Tim is also an accomplished and creative chef?  

A graduate of Johnson Wales University – College of the Culinary Arts, Tim is constantly researching new flavors and combinations of ingredients.  More and more, our customers are interested in providing healthful vegan and vegetarian options at their events.  Tim knew that quinoa was a popular choice for many. For one thing, it is quite nutritious. According to Jolinda Hackett, author of The Daily Vegan Planner, one of the best reasons to enjoy quinoa is because it has a high-protein content, which makes it a great cholesterol-free and low-fat source of protein for vegetarians and vegans. For another thing, quinoa can be just so delicious.

quinoa salad

Tim Walker’s Quinoa Salad

Ingredients: 

  • 1 1/2 c. “White” Quinoa
  • 1/2 c. “Red” Quinoa
  • 2 c. Diced Cucumber
  • 1 1/2 c. Diced Tomato
  • 1 c. Diced Red Onion
  • 1/2 c. Toasted Pine Nuts
  • 2-3 tsp. Lemon Zest – finely chopped
  • 3-4 Tbs. Fresh Lemon Juice
  • 1/4 – 1/2 Extra Virgin Olive Oil – to taste

Method:

  • Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low.
  • Simmer 12 to 14 minutes, or 
until quinoa is tender and small “tails” bloom from grains.
  • Drain quinoa, and rinse under cold running water. Drain again. 
  • Reserve 1/4 of the onions, cucumbers and tomatoes.
  • Reserve 3 Tbs of the toasted pine nuts.
  • Add quinoa to pine nuts, and 
stir in cucumber, tomatoes, onion.
  • Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.
  • Top with remaining onions, cucumbers, tomatoes and pine nuts.

Serves 12 – 14

Try Tim’s recipe.  Let us know if you agree.

Learn more about quinoa.

Learn more about B&M Catering “Sides, Services and Such” event catering options.