Purslane Quinoa Salad

Quinoa Purslane salad

Purslane Quinoa salad…delicious!

Purslane is the bomb.  Google it.  Amazing source of Omega 3 fatty acids.  Here is a cool article about it’s many benefits.

Quinoa w/ Purslane, Tomato, Basil, and Mozzarella

  • 1/2 cup Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Black Pepper
  • 2 cups Red Quinoa
  • 4 cupsWater
  • 1/2 teaspoon Salt
  • 1 cup Red Grape Tomatoes, Halved Lengthwise
  • 1 cup Yellow Cherry Tomatoes, Halved Lengthwise
  • 8 ounces, weight Fresh Mozzarella, Cut Into Small Cubes
  • 24 whole Basil Leaves (chiffonade) or Bee Balm leaves
  • 2 cups of cleaned and chopped Purslane fresh from weeding the garden

Combine olive oil, balsamic, salt and pepper in a jar. Put on the lid and shake vigorously. Set aside.

Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa. Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed. Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.

Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella and the chopped Purslane. Stir gently while adding 2/3 of the dressing. Stir in the basil. After everything is incorporated, give it a taste; add more dressing if it needs it, or reserve the rest of the dressing for another use. Add more salt and pepper if needed.

NOTE: It’s best to make this at least a couple of hours ahead of time and stored in the fridge.

Here is a picture of Purslane, taken by The Wildfood Girl.  Her site is wildly wonderful!


Purslane thrives in a cultivated garden, I almost would rather make room for it by ripping out the radishes…