Allergen Information: Contains tree nuts.
I have to admit that the first time I ate quinoa I almost spit it out. It was just so, so weird to me because it kind of looked like rice, but tasted a little “nutty.” Most of you are probably already beyond where I was when I started my journey. I really didn’t want any food that wasn’t fried or didn’t have sugar as its first ingredient.
As my taste buds changed, I developed a wonderful place in my palate for quinoa and started appreciating it for its distinct properties. It may look like rice, but it’s actually a seed (not a grain) and packed full of protein!
One of the best things about quinoa is its versatility. It can be used in muffins, desserts, side dishes, main dishes, or even smoothies. In this recipe, it plays the role of “chicken” in a chilled chicken salad-like salad. This recipe tastes exactly as my family prefers it, but feel free to add more of whatever taste you prefer!
Read all the way down to the notes to read about Veganaise & pickles! I’m a “Duke’s” girl converted to Veganaise. You know it’s good when a Southerner like me admits this 😉
- 2 cups quinoa, cooked & cooled
- ½ cup + 2 T vegan mayo
- 2 T Dijon mustard
- ¼ cup dill pickles, chopped (see note)
- ⅓ cup dried cranberries
- ¼ cup slivered almonds
- ¼ t sea salt
- ⅛ t freshly ground pepper
- In a small bowl, combine Veganaise, dijon mustard, salt, & pepper
- In a large bowl, combine remaining ingredients.
- Fold the Veganaise mixture into the quinoa mixture and stir until well combined.
- Serve on your favorite gluten free or sprouted bread or with crackers!
2. If you have tree nut allergies in your household, simply leave out the almonds.