I’m excited to be participating in this year’s Virtual Vegan Potluck.
For those of you that aren’t familiar with the potluck it goes like this. Over 150 bloggers have come together to virtually create a potluck. Hmm, that description wasn’t very good, let’s try again. Each blogger is assigned a course and we create a vegan dish in our assigned category. You can then toggle along the entire chain by following the links below my recipe.
It’s a great way to discover new bloggers and get some wonderful vegan recipe ideas.
This year, I was all about the side dish and what better way to celebrate vegan sides than with quinoa.
This is the best quinoa salad I’ve made in quite some time. That’s saying a lot considering I seem to make a new one every other day.
Here’s how it all came together. This week was busy. After flying to Chicago, wedding dress shopping and teaching my power boot camp plus my regular classes, I left this dish until the last-minute.
This afternoon in the beginnings of panic I started looking at the contents of my fridge and pantry. What I found was a bunch of herbs…
…and some quinoa. Perfect!
I was skeptical of these three herbs: basil, cilantro and parsley, coming together but it was worth a shot. I could always start again if need be. Instead the mixture blew me away. Bright, light and full of flavor.
Makes: 3-4 side servings
Cook time from start to finish: 35 minutes
Three Herb Quinoa Salad (vegan, gluten-free)
2 cups cooked quinoa, if you need a tutorial on how to cook the perfect quinoa you can find it here.
1/2 cup fresh basil
1/2 cup fresh cilantro
1/2 cup fresh parsley
3 tablespoons garlic infused olive oil
2 tablespoons champagne vinegar
1/2 teaspoon salt
1 teaspoon minced garlic
Juice of 1/2 a lime
1/2 teaspoon maple syrup
Dash of cayenne pepper
2-3 tablespoons water
1/2 cup cooked chickpeas
1/2 can water chestnuts, chopped (jicama could also be substituted here)
1/2 an avocado, diced
While quinoa is cooking place all ingredients from basil through cayenne pepper into food processor.
Process for about a minute. If the herb mixture is thick, add a few tablespoons of water.
The herb mixture will always be a little chunky, that’s fine, it doesn’t need to be complete thinned out.
Once quinoa is done cooking, place in a big bowl with chickpeas and water chestnuts. Next add the herb mixture.
Stir until well combined.
The quinoa will turn a lovely green color.
I topped mine with a little extra champagne vinegar and lime juice.
This can be served at room temperature or cold.
Now if you’d like more great recipes, head back to Too Cheap for Pine Nuts.
Or forward to Vegan Fling.
Enjoy and Exhale!