Middle-Eastern Style Quinoa Salad - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Middle-Eastern Style Quinoa Salad - Dr. Sebi's Cell Food

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This easy, plant-based quinoa salad recipe features the classic flavors of Middle Eastern cuisine. You'll love it!


  • ½ cup dry quinoa
  • ¼ teaspoon ground oregano
  • 1 cup cherry tomatoes
  • 1 cup seeded, finely chopped cucumber
  • ¼ cup finely chopped red onion
  • ½ cup finely chopped roasted red bell pepper
  • 1 tablespoon finely chopped basil
  • Juice of 1 key lime
  • Sea salt and cayenne pepper, to taste


  1. Rinse the quinoa under cold water and drain.
  2. Bring 1¼ cups of spring water to a boil in a medium saucepan over high heat. Add the quinoa and oregano, and return to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 10 to 15 minutes, or until all the water is absorbed, stirring occasionally.
  3. Remove the pan from the heat, fluff the quinoa with a fork, and allow it to cool for 5 minutes.
  4. While the quinoa cools, combine the cherry tomatoes, red onion, seeded cucumber, roasted red pepper, basil, and key lime juice in a medium bowl. Stir in the cooled quinoa and season with sea salt and cayenne pepper.