Quinoa Salad with Tomato, Shallot and Chive Dressing

St. Michael’s pediatrician Dr. Jonathon Maguire collaborated with celebrated chefs Victor De Guzman, Executive Chef at Rosedale Golf Club in Toronto, and Jason Bangerter, Executive Chef of Langdon Hall in Cambridge, to share some healthy and delicious recipes that are guaranteed to impress! Cast a culinary spell on your guests with this tasty quinoa salad.



2 cups uncooked red or regular uncooked quinoa
3-1⁄2 cups cold water

Making the Quinoa

  1. Soak the quinoa for 30 minutes in cold water. Rinse thoroughly, and then drain through a fine-mesh strainer.
  2. Place the rinsed quinoa in a 2-quart pot with 3-1⁄2 cups of cold water. Season with sea salt.
  3. Bring to a boil. Cover the pot, let boil another minute, turn the heat down to a simmer and cook for 5 minutes.
  4. Remove quinoa from heat and let sit covered for 5 minutes. When cool, fluff gently with a fork.

Chef's tip: The quinoa can be made ahead of time and refrigerated.



1⁄8 cup vegetable oil
1 cup ripe fresh tomato, diced
1/4 cup shallots, minced
1/4 cup chives, snipped
1⁄8 cup sherry vinegar
1/4 cup extra virgin olive oil
Juice of half a lemon
Kosher salt and pepper to taste
Fresh garden herbs to garnish

Preparing the Dressing

To prepare the dressing, mix the tomato, shallot and chives together. Add the olive oil, vinegar and season with salt and pepper.


Spoon quinoa on plates and drizzle dressing over the quinoa. Garnish with fresh herbs, serve and enjoy.