My Nutritarian Diary: Fruity Quinoa Salad

Fruity Quinoa Header

For today’s post, I decided to throw out into the world-wide web my very own recipe: Fruity Quinoa Salad. I haven’t done that yet on my blog, mainly because I still feel like a novice when it comes to making plant-based food. I love reading recipes and gleaning new ideas. I love making them and eating them, too, sometimes even adapting them to my own tastes. But to create a recipe from scratch? How do I know when it’s ready for the public? Does it taste good? Will people like it? Am I missing a key ingredient? And the worrisome questions go on and on.

But today, I stopped the questions and began a different dialogue. This Fruity Quinoa Salad may not be perfect. But it is beautiful-looking and very delicious. I, personally, love the way the Kalamata olives compliment the overall fruity taste of the salad (my husband does not and is why I made them optional), and I think you can add the raisins or not, depending on how sweet you want the salad to taste. And if you’re not entirely plant-based in your eating, I think a ¼ cup of feta cheese mixed in would taste absolutely delicious.

What I did do on purpose for me was keep this recipe oil free. But even that is flexible and up to you.

In the end, what this recipe lacks in absolutes, it certainly does not lack in flavor, flexibility, and health.

So, if you are feeling adventurous, why not give it a try!

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Fruity Quinoa Salad

SALAD INGREDIENTS:
• 1½ cups cooked tri-colored quinoa
• 1 cup Granny Smith apples, chopped in ½-inch cubes*
• ½ cup dried apricots, finely diced
• ⅓ cup toasted almond slivers
• ¼ cup raisins, optional
• ⅓ cup Greek Kalamata olives, chopped, optional
• salad greens for plating

*Lightly coat cubes with fresh squeezed lemon juice (or other preferred method) to prevent browning.

DRESSING INGREDIENTS:
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• ⅛ teaspoon ground ginger
• 1 teaspoon grade B maple syrup*
• Up to 1 tablespoon of water (in case dressing needs to be diluted to your taste)

*Grade B maple syrup has more healthful minerals than its Grade A variety and is why I use it.

DIRECTIONS:
Cook quinoa according to package instructions. Set aside to cool.

In a separate bowl, combine the treated Granny Smith apple cubes, apricots, almonds, raisins (if using), and Greek Kalamata olives (if using). Add the quinoa and mix all the ingredients together.

In another small bowl, whisk together the Balsamic vinegar, mustard, ground ginger, and maple syrup. Taste, and dilute with a little water if necessary.

Poor dressing over the quinoa mix and coat evenly. Adjust seasonings to your desired taste.

Put salad greens on plates and top with the Fruity Quinoa Salad. And enjoy!

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About Cassandra

When I’m not working for FOX 28 and its parent company, Northwest Broadcasting Inc., as an executive assistant, I enjoy spending time reading about and experimenting with low-fat, plant-based recipes. After watching the documentary “Forks Over Knives” and reading the book “Food Over Medicine: A Conversation That Could Save Your Life” by Pamela Popper and Glen Merzer I was totally convinced that I needed to change the way I looked at food and how I ate it. The purpose of My Nutritarian Diary, a www.myfoxspokane.com blog, is to deliver fantastic-tasting and nutrient-dense recipes that are sprinkled with dashes of nutritional wisdom each week for the Health-Conscious, Health-Adventurous, and Health Happy—at whatever stage they are in on their health journey. The term nutritarian was first coined by Dr. Joel Fuhrman, author of #1 New York Times best-selling book “Eat to Live,” and it is how I classify my approach to eating a low-fat and mostly plant-based diet. If you are interested in sponsoring this blog, please contact Katie Vantine at 509-448-2828.

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