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Quinoa Salad

Quinoa Salad

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!

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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?

About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

One response »

  1. This looks incredible. As a through and through devotee of Quinoa I’ll definitely have to try it! Thanks for sharing.


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