In the Bender Kitchen: Jamie Sydney shares a Summer Salad Recipe

NEW HAVEN, Conn. (WTNH) – Chef Jamie Sydney shares a healthy twist for summer salads with Green Quinoa with Arugula, Mint, Pistachios, and Raw Zucchini

More Information:

Jamie is a chef in Rowayton CT and she also teaches cooking classes to dinner parties, stocks fridges weekly for clients with healthy foods, and is writing a cookbook on the idea of “Simple and Healthy(ish) cooking for food lovers”. Her blog features recipes on every Wednesday that are quick and easy to make with a healthy(ish) theme.

Green Quinoa with Arugula, Mint, Pistachios, and Raw Zucchini Recipe

 Serves 6

  • 2 Cups of Quinoa
  • 5 Cups of boiling water or chicken stock
  • ¼ Cup of Olive Oil
  • 3 Tablespoons of Lemon Juice
  • ¾  Cup of Pistachios
  • 1/2 Bunch of Parsley, cleaned, chopped
  • 6 Mint Sprigs, leaves removed, cleaned, julienned
  • 1 Zucchini, diced into small squares
  • 1 ½ Cups of Baby Arugula
  • Salt and pepper to taste


  1. Boil the water or chicken stock in a medium large pot. Add a few pinches of salt to the water if you are using water. Boil the quinoa for 20 minutes or until the grains open up. Drain and set aside to cool.
  1. Add in the remaining ingredients and mix. taste for seasoning.


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