Our delicious quinoa salad knows no bounds—and it’s a substantial meal in a bowl. Here, we’ve paired it with crisp radicchio, spring radishes, and fresh dill and then topped it all off with sliced avocado and almonds.
1/4 cup (60 mL) buttermilk or unflavoured oat milk 3 Tbsp (45 mL) roasted creamy almond butter 2 tsp (10 mL) maple syrup 1/2 tsp (2 mL) sea salt 1/2 tsp (2 mL) roasted garlic powder 1/4 tsp (1 mL) freshly ground black pepper
2 Tbsp (30 mL) extra-virgin olive oil, divided 1 1/4 cups (310 mL) cooked white or tri-coloured quinoa, divided (see tip) 2 Tbsp (30 mL) freshly squeezed lemon juice 1 small radicchio, cut in half and shaved or thinly sliced 2 mini cucumbers, sliced into rounds 4 red radishes, shaved or thinly sliced 2 Tbsp (30 mL) minced fresh dill, plus extra for garnish 1 avocado, pitted, peeled, and sliced 1/4 cup (60 mL) whole natural almonds, toasted and chopped
In high-speed blender, combine dressing ingredients. Pulse until creamy. Add a splash of water if you prefer it thinner. Transfer to small cream dispenser. Set aside. In medium frying pan, heat 1 Tbsp (15 mL) oil over medium-high heat. Add 1/4 cup (60 mL) cooked quinoa and stir-fry until crispy and golden, about 3 minutes. Transfer to plate and cool. In large shallow serving bowl, combine remaining cooked quinoa, lemon juice, and 1 Tbsp (15 mL) oil. Toss to coat. Add radicchio, cucumbers, and radishes, and gently mix in. Arrange avocado slices on top. Scatter crisped quinoa and almonds overtop. Drizzle with Buttermilk Almond Dressing and serve.
Use 1 part quinoa to 2 parts water. Rinse quinoa well in fine-meshed sieve. Drain thoroughly. Place in dry, heavy-bottomed saucepan and stir-fry over medium-high heat until it begins to smell aromatic and grains are relatively dry. Add water and return to a boil. Reduce heat and simmer, uncovered, for about 15 minutes, or until all the water is absorbed. Remove from heat. Cover for 5 minutes. Then fluff with a fork. Voilà! No almond butter?
Switch it up and use tahini or natural peanut butter. Substitute cashews for almonds. The options are limited only by your imagination.
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.