This salad is packed with lots of goodness. It has plenty of protein and different textures to delight the tastebuds. I had made a batch of quinoa and a batch of roasted chickpeas, which made assembly super simple.
Assemble salad and dress with the Strawberry-Vanilla Vinaigrette.
This recipe makes two servings.
I spent most of a day playing with this recipe to see how I liked it best. What I found out is it depended on what kind of mood I was in. Did I want crunchy or soft and chewy. I tried making them on the stovetop and in the oven.
The stovetop and the oven both produced soft and chewy. The oven produced crunchy, almost cracker like if I flipped them over and baked them a little longer. This recipe is fairly versatile in that case.
I made some plain crunchy flatbread for a client, and the soft and chewy for our home with a little seasoning. Whichever version you choose it will be tasty.
- 1 c quinoa (white)
- 1/2 c + 1 tbsp plant milk
- 1 tsp baking powder
- 1/2 tsp Himalayan salt or All-Purpose Seasoning
Note: I will give you the directions for the oven method. That is the easiest method and can produce soft and chewy or crunchy flatbreads.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Pour the quinoa into a fine mesh strainer. Rinse the quinoa for a couple of minutes to get rid of the bitter outer coating.
Transfer the quinoa into a high-speed blender. Add the remaining ingredients into the blender. Blend until the batter is smooth. It will be somewhat thick, and will require the use of a spatula to help spoon out the batter.
Make 6 dollops of batter onto the prepared baking sheet. Use the spatula to spread the batter into circles, about 5-6 inches.
Bake for 15-17 minutes (for soft and chewy flatbreads).
Flip the flatbreads over and bake for an additional 10 minutes, if you like them crunchy.
Note: You can make them smaller if you would like to use them for sandwiches, or larger if you would like to make flatbread pizzas.
Note: Also, experiment with seasoning to make them your own special recipe.
I’ll be honest I had a hard time coming up with a name for this dish. The ingredients reminded me of the Bahamas and the Southwest. I think the mango is what put it towards the tropics. It is perfect for a light and refreshing meal, and so nutrient packed.
- 1 c quinoa, uncooked (I used the trick-colored quinoa, but any will do)
- 1 c vegetable broth
- 1 c water
- 1 can black beans, drained, rinsed
- 1 c corn kernels, frozen, thawed
- 1 c tomatoes, seeded, diced
- 1 orange bell pepper, diced
- 1 ripe mango, skinned, pitted, diced
- 1 avocado, diced
- 1 tsp garlic, minced
- 1 lime, zested, juiced
- 8 oz. baby spinach
Cook the quinoa according to package directions. I used 1 cup of vegetable broth and 1 cup of water for my liquid.
When the quinoa is done cooking, add the black beans, corn, tomatoes, bell pepper, mango, avocado, garlic and lime. Stir all the ingredients together and cover with a lid for about 5 minutes. This resting time is good to let the ingredients meld together and the raw veggies soften a little.
While the quinoa mixture is setting, layer the spinach into a bowl. Spoon the quinoa mixture on top of the bed of spinach.
This recipe makes 4-6 servings. It depends on the appetite.
Serve. Eat. Enjoy.
This Warm Asian Quinoa Salad was so simple to put together because I had everything already made. I had done some batch cooking sometime ago and had quinoa in the freezer. Also, I had an Asian vegetable mix in the freezer and my Chinese Brown Sauce in the refrigerator. That is basically how I came up with the salad. It pays in time saved to batch cook.
Cook vegetables according to package directions. Warm quinoa, and Chinese Brown Sauce.
Combine all of the ingredients in a large bowl. Stir until the ingredients are well incorporated.
Note: This salad is also good served cold or at room temperature.
Serve. Eat. Enjoy.
It had been a while since I had made quinoa for us. It is probably because I very rarely make dish more than a couple of times. It keeps my husband guessing on what we will have for dinner, and me too sometimes. It forces me to be creative with our meals.
This time I took inspiration from the ingredients in my refrigerator that I wanted to use up. I was already making some quinoa and chickpeas for a client so I doubled the amount of quinoa and chickpeas and split it between my client and ourselves. Here is what else I used for our bowls. It is simple and easy. The measurements are for two bowls.
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In a large bowl combine the chickpeas, yellow squash and JB’s All- Purpose Blend or you can use the All-Purpose Seasoning that has a few more herbs. Either one is a great addition of flavor. Stir all the ingredients so that the seasoning thoroughly coats the chickpeas and yellow squash. Spread the chickpea mixture onto the prepared baking sheet. Bake for 25 minutes. Stir the chickpeas and squash about halfway through the baking time.
Assemble bowls and serve with the Creamy Cilantro Sauce/Dressing.
Serve. Eat. Enjoy.
I love to take base ingredients and put them together and make something new. By adding some fresh greens and the Green Goddess Dressing I turned the Quinoa Herb Salad into something incredibly tasty and different from its original form.
This recipe is for one salad. All you have to do is increase the ingredients to increase the servings.
In a medium/large bowl layer Quinoa Herb & Chickpea Salad, baby spinach and tomatoes. Dress the salad with the Green Goddess Dressing.
Serve. Eat. Enjoy.
This is a simple quinoa dish that takes regular quinoa and up the ante. It is flavor packed with dried and fresh herbs. You can use this as a base to tasty lunch bowl or add some mixed greens and have a protein packed salad. It is all good any way you like it.
Cook quinoa with Jb’s All-Purpose Blend or All-Purpose Seasoning according to the package instructions.
Combine all the ingredients together and stir until well combined.
Note: I like the multi-colored quinoa for this dish because of the variety of flavors, but you can use whatever type of quinoa you have on hand.
Serve. Eat. Enjoy.
This summery salad would be great to take to a picnic or barbecue. It will please all eaters alike. The salad is loaded with all different kinds of textures and flavors. Freshness from the baby greens, sweetness from the strawberries and sweet peas, little pops from the cooked quinoa, creaminess from the cannellini beans. Oh, and do not forget the crunch from the sliced almonds and the extra strawberry flavor in the vinaigrette. The vinaigrette reminds me of strawberry lemonade. It is colorful and inviting whispering seductively to all to come and partake.
In a large Dutch oven bring quinoa, water and all-purpose seasoning to a boil. Reduce heat and cook until water is absorbed and quinoa looks like it has little rings. Remove from heat and let cool. Fluff quinoa with a fork.
Strawberry Baby Greens Quinoa Salad:
- 5oz. Baby Greens
- 2 (15oz.) cans canellini beans, drained, rinsed
- 2 c sweet peas, fresh or thawed frozen
- 1 1/2 c strawberries, sliced
- 1/2 c almonds, sliced
- Strawberry Vinaigrette
Assemble all ingredients and gentle toss together in a large bowl.
Serve. Eat. Enjoy.
Roasting vegetables is probably my favorite way to cook veggies. I can roast a large amount of different veggies at one time. By cooking the veggies this way I save time later in the week because most of the work is all done.
I made a big pot of quinoa and added the veggies to complete the meal. I will have plenty veggies and some quinoa leftover to do with as I wish for another meal. I will share that post another time.
- 1 c quinoa, rinsed
- 2 c vegetable broth
- 1 tbsp all-purpose seasoning
- 1 tbsp garlic, minced
- 1 lemon, zested, and half the lemon juiced
In a large dutch oven add quinoa. Toast quinoa over medium heat. This could take up to about 10 minutes if your quinoa is still wet from rinsing.
Note: I like to toast the quinoa to develop and intensify the nutty flavor that quinoa is known for having.
Add vegetable broth, all-purpose seasoning and garlic.
Bring broth to a boil. Reduce heat to a simmer and cover pan. Cook until the quinoa looks like it has burst open and you see little rings. Add the zest and juice from the lemon to the quinoa and stir.
- 3 medium zucchini, cut into half moons
- 8 oz. sliced mushrooms
- 2 pints cherry tomatoes
- 1 can drained, rinsed
- 2 tbsp all-purpose seasoning, divided
Preheat oven to 425 degrees. Line two separate sheet pans with parchment paper.
Note: I learned that you do not want to put two wet vegetables on the same pan to roast. Too much liquid releases between the two vegetables. You can see this with the zucchini and mushrooms. Next time I would roast them with other vegetables separately.
Evenly spread out veggies onto the two sheet pans. Sprinkle 1 tbsp of all-purpose seasoning over vegetables on each sheet pan.
Roast veggies for 10 minutes. After 10 minutes, stir the veggies on each sheet pan. Also, switch the sheet pans positions and roast for another 10 minutes.
Remove from oven.
Eat. Serve. Enjoy. Let your health start in the kitchen.
Note: The recipe for the all-purpose seasoning is in my basics section, or you can purchase it already pre-made at my store.
I recently posted a Quinoa and Salad Bowl. This is a bulkier version of the original recipe. By adding the greens the nutrients are bumped up and it is a little more filling. Both of those things are big pluses to me. I always feel nourished when I eat this salad.
Toss together ingredients so that they are well distributed. There really is no need for additional dressing, but you could add some if your heart so desires.
Dig in and Enjoy.