As a part of my job at Whole Foods, I’ve been making healthy recipes for my fellow team members. So far, I’d say this one was the biggest hit. My favorite comment was, “How did you get this to taste like chicken salad?” Some of them actually didn’t believe there wasn’t chicken in this salad.
I’m not against chicken salad. Just love options. This is a great vegetarian/vegan dish for those who need it, and something new for those wanting to spice up the kitchen.
I love this cold salad because it’s full of flavor, and also full of plant-based goodness. It’s simple with a short ingredient list, it keeps well in the fridge, and will fill you up 🙂
I love serving this salad on romaine lettuce leaves or with whole grain crackers. I hope you enjoy!
PS. It’s got tahini in it, so you know it’s got to be my favorite 🙂
I know Brussels sprouts get a bad rap. They’re kind of like spinach. People just think “yuck” when they hear the words without giving them much chance. But I’m here to set them free.
Surprisingly, I never tasted them until a few months ago (I’ve told y’all my journey has been SLOW!) when my awesome husband made me some roasted Brussels sprouts with a Honey-Sriracha sauce. Totally blog worthy. And it’s coming.
But until then, you can enjoy this beautiful fall-tasting salad and all its glory. I hope it changes your mind on this little boogers, because they really are incredible!
This salad will keep well in the refrigerator well without getting soggy, although mine never lasted that long 🙂
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 😉
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!
1. Next time you are grocery shopping, check the label of your favorite pickles. Most traditional pickles have high fructose corn syrup and yellow dyes in them--all unnecessary ingredients for pickles. Buy organic pickles, and they will not only taste better but won't do bad things to your body! 2. If you have tree nut allergies in your household, simply leave out the almonds.