Quinoa Salad with Sea Buckthorn Berry Dressing Recipe

Refresh your palate on a warm summer day, with this cold salad.

| July/August 2019


This pretty and delicious cold salad is ideal for a picnic or potluck.

Yield: About 3 cups.


  • 1 cup cooked quinoa, cooled
  • 1/2 cup cooked corn kernels, cooled
  • 1/2 cup canned black beans, rinsed and drained
  • 1 medium tomato, diced
  • 2 tablespoons fresh cilantro, minced
  • Salt and pepper, to taste
  • 1/4 cup sea buckthorn berry juice
  • 2 tablespoons olive oil
  • 2 teaspoons honey


  1. In a medium-sized bowl, combine quinoa, corn, beans, tomato, and cilantro. Season with salt and pepper.
  2. In a small bowl, mix together the sea buckthorn berry juice, oil, and honey. Add to quinoa mixture, and stir gently to combine.
  3. Garnish with fresh chives, chopped (if desired).

Substitutions: Amaranth, bulgur, couscous, or freekeh can be used in place of the quinoa.

Optional Additions: Green onions, toasted sesame seeds, raw sunflower seeds, dried cranberries.

Note: To make juice from fresh sea buckthorn berries, place 2 cups of berries in a bowl with 1-1/2 cups of water. Set up a fine mesh sieve over a separate bowl, and carefully pour the mixture through. Gently “pulp” the berries against the sieve using the back of a spoon. Allow the mixture to strain for several hours, or until you have just over 2 cups of juice.

Find Out More:

Sheryl Normandeau is a Master Gardener and writer from Calgary, Alberta. She grows mostly vegetables, but also plants perennial flowers, and always has a few projects in the works. Read more about her pursuits at Flowery Prose.



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