• Liz Talley - Urban Graze

Quinoa Salad with Watercress and Rhubarb

This is a recipe I’ve adapted from the cookbook by Heid Erdrich, “Original Local”. It’s easy and delicious. Heid Erdrich's cookbook is terrific and worth checking out at your local library; full of indigenous, local food recipes and wonderful stories. FYI, for those who may be wondering- Heid is the sister of Louise; a great literary talent in her own right.

2 c. cooked quinoa

1/4 c. chopped, watercress

1/2 c. rough chopped asparagus, snap peas, or pea shoots

1/4 c. chopped rhubarb

1 Tbsp. maple syrup

1 Tbsp. fresh mint

1 tsp. sumac, optional


Wash/rinse and pat dry with a towel the watercress and pea shoots.

Combine all ingredients in a serving bowl, and season with salt to your taste.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#lunch #salad


Recent Posts

See All

Tuna Salad with Black Radishes

Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation. Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now