When I first posted the Vegan Creole and Quinoa Salad I didn’t have the recipe for the Quinoa Salad. Amy and Arron gave it to me almost immediately but for those who missed it, here it is.
I just made it today… bliss!
Quinoa Salad and Mint Dressing
1 cup quinoa (soaked for 15 minutes and rinsed a few times, cooked for 15 minutes in 1.5 cups of water and cooled to room temperature)
1/4 cup raisins and chopped, dried apricots (soaked for 5 minutes in hot water)
“Handful” of chopped cashews and walnuts
1 Avocado, pitted and diced
Salt added to taste
Gently toss ingredients together in a bowl
1/4 cup (packed) fresh mint
1 T dried parsley flakes
8 oz. plain yogurt (we used ~2% greek yogurt, but thought using non-greek yogurt in the future might yield a better texture)
Juice of 1 lime
1 clove of garlic mashed with 1/4 tsp. sea salt
Spoonful of almond Tahini in it
Blend ingredients together in food processor
Serve at room temperature or slightly chilled
Ok – it was great but not quite as good as when they made it. Did you ever notice that company makes the meal?