Creamy Quinoa Salad

Creamy Quinoa Salad

Eat Heal Glow 

IMG_7088creamyquinoasaladwithtomatogarnishI love quinoa but it really needs to be prepared properly to be delicious! I rinse it very well and soak for a minimum of an hour, but ideally over night. Rinse again and cover with clean water. Add a bit of sea salt and a 1” piece of kombu and bring to a boil. Turn down to low heat and simmer for 15 minutes. I then add 1 tablespoon of either olive oil or coconut oil (depending on what I’m doing with the quinoa) and fluff with a fork. #Perfectquinoaeverytime!


1 cup quinoa rinsed, soaked and cooked.

2 Green onions, white and green parts

½ cup chopped red pepper

½ cup chopped celery

1 cucumber seeded and chopped

1 large or 2 small carrots chopped

½ cup fresh or frozen thawed peas

1 cup freshly chopped herbs divided. I like a combination of parsley, dill, cilantro and chives

For the Dressing:

½ teaspoon pink Himalayan sea salt

Freshly ground black pepper

½ cup olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons pure maple syrup or agave nectar

juice of 1 lime (lemon will also work) reserving zest for garnish

3 tablespoons vegan mayonnaise or cashew cream


Freshly chopped herbs

Hemp seeds



*Optional I love this piled into a 1/2 measuring cup and placed on the plate to look all fancy. Try it topped with  a thik sliced of tomato and the following romelaude.  Garnish with fresh herbs. #Fancyplantbaseddelight!


3 tablespoons cashew cream

1 tablespoon dijon mustard

1 tablespoon hot sauce

1 tablespoon capers


Chop all veggies very small into like size pieces. Let the quinoa cool slightly. Transfer to a large salad bowl and mix with veggies. Add ½ cup of the freshly chopped herbs. Whisk up the dressing or mix in a blender bottle. Pour over quinoa and veggies and toss to coat. Garnish with reserved fresh herbs, citrus zest and hemp seeds. Enjoy! XO