Bob Moore, the Red Mill, and Organic Quinoa Salad Recipe

When I last visited Portland, OR, one of my favorite cities, I was lucky enough to get a grand tour of Bob’s Red Mill by the One and Only Bob Moore himself. Bob has a fascinating story, documented in this new book by Ken Koopman, and is one of the most passionate people in the industry. More than that, he is beloved by his staff (who share company ownership) and makes the rounds of his 7-acre facility at least several times a day, stopping to say hello to various employees. I’m several decades younger and work out regularly, but keeping up with Bob, who will be 84 soon, was not an easy task.  He claims that eating whole grains every day is what keeps him healthy and vibrant.

Before and during the tour, Bob played the piano, and talked about everything from his love of books and mechanical engineering to his antique mills. He also made me promise to tell everyone to “make sure to store Bob’s Red Mill flours in a cool place so they stay fresh.”

Bob’s Red Mill now offers over 400 grains, seeds, flours, and more, including gluten-free and certified organic products. Some products that I personally love and always have stocked in my kitchen are the Steel Cut Oats (for muesli), Almond Flour, 7-Grain Hot Cereal, Organic Medium Grind Cornmeal, and Coconut Flakes (great in banana bread and chocolate chip cookies). I’m also eager to try the newer products like Teff, Organic Amaranth and Chia Seeds.

After our tour, Bob insisted on taking me to the Whole Grain Store for lunch in his Ford Model A Roadster. I stocked up on some of my favorite grains and goodies, including organic quinoa, which I love for both its creamy mouth fell and crunchy texture.

Here’s a favorite salad I like to make with organic quinoa and whatever fresh vegetables and herbs I have on hand.


Organic Quinoa Salad with Fresh Herbs

Yield: 4  |  Total time: 20 min
Print Recipe

Quinoa, rich in protein and magnesium and slightly crunchy in texture, is delicious in a variety of ways--steamed with just a bit of olive oil and lemon, warm as a breakfast cereal, or chilled in salads as in this recipe. Quinoa flour is also excellent for making gluten-free crackers and pasta.


  • 1 cup cooked Bob's Red Mill Organic Quinoa
  • 1 cucumber, peeled and chopped
  • 1 spring onion bulb or red onion, thinly sliced
  • 1/2 cup chopped fresh mint, basil, and/or flat-leaf parsley
  • 1 small jalapeño, seeded and chopped
  • 1/2 cup fresh blanched snow peas
  • 1/2 cup chopped fresh tomatoes
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Sea salt and cracked black pepper, to taste


  1. Combine first 7 ingredients together in a large bowl. Stir in good-quality extra-virgin olive oil, a squeeze of fresh lemon juice, sea salt, and a crack of pepper.
  2. Serve as a light main course or with grilled fish or chicken.

Date Published: June 14, 2012

All recipes have been tested by the Test Kitchens unless otherwise noted.

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9 comments... read them below or add one


  1. June 18, 2012 1:12 pm by Chad H Reply

    It was so great to see Bob’s Red Mill at BlogHer Food 12 in Seattle this month. Can’t wait to try this Quinoa salad recipe. I guess it’s off to for me.

    • June 18, 2012 1:18 pm by Kim Reply

      Bob’s Red Mill has so many great products…and his story is inspiring. Hope you like the quinoa salad recipe.

  2. June 18, 2012 1:34 pm by Seung Hee Reply

    I love Bob’s Red Mill products – great quality!! What a great way to use quinoa. Nom nom nom. Can’t wait to try. :D

  3. June 20, 2012 11:49 am by A.S. Reply

    my favorite is the granola, but i tried this quinoa salad and it was amazing. i added mint, basil and summer squash. i will definitely add this to my list of go-to-recipes. thanks for sharing.

    • June 20, 2012 7:24 pm by Kim Reply

      They do make good granola. I like the summer squash and mint additions. Thanks for sharing!

  4. July 6, 2012 4:12 pm by Stacey Reply

    Love Bob’s Red Mill products. It’s tough to choose a favorite. Just tried his gluten-free chocolate cake mix and it was very dense and moist. My all-time favorite though is the gluten-free steel-cut oats. It makes regular oatmeal look like soap flakes. Very sturdy stuff that I soak overnight in almond milk so it doesn’t take forever to cook in the morning! Thanks for the great post.

    • July 10, 2012 10:34 am by Kim Reply

      Hi Stacey: That’s a great idea to soak the steel cut oats in almond milk. I do that sometimes and add almonds as well. It makes for a quick and really delicious morning bite. Hope you’re well.

  5. July 18, 2012 8:42 pm by Taffy Apodaca Reply

    So hard to pick a favorite. I’ll share about two I use the most. But, first wanted to say i store all my Bob’s in the frig or freezer. I’m sure i use them before they could loose any freshness LOL.
    What i have right now!
    Dark Rye
    Baking soda
    Steel cut oats (my #1 i use in everything like bread crumbs)
    Coconut Flakes (#2 always have DELICIOUS! I make home made Carmel Corn w Bob’s Coconut)
    Garbanzo bean flour
    Scottish Oatmeal
    GF all purpose flour

    Love Love Love My Bob’s!
    Taffy Apodaca

    • July 19, 2012 1:50 pm by Kim Reply

      Taffy, you are a true fan. Bob agrees that you should store the flours in the refrigerator, although mine don’t last that long either.
      Thanks for sharing. I love the idea of using steel cut oats like bread crumbs–do you mean for coating and topping?? Please give an example.

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