This Crunchy Quinoa Salad is loaded with texture and flavor. This vegan salad recipe is one the whole family will love. Delicious and Nutritious!
Note: Crunchy Quinoa Salad was originally posted in January 2013, less than three months before Skye was born. This post was updated July 2017 but the story made me laugh so I decided not to change the content. It is really fun to look back.
Apparently, I’m looking hot these days.
Like, super hot.
According to the boys – who are obsessed with all things Angry Birds – my stomach is looking exactly like Orange Bird Blown Up. (2017 Update: Mercifully, Amazon no longer carries this so I can’t show you what my precious boys thought of me when I was pregnant.)
As exciting as this may be to the six and eight-year-old set, I’m not even mildly amused.
While downing HIS second glass of my Third Trimester Tea, hubby tries to comfort me by saying “It’s all baby”.
I’m not sure what to be more upset with. The boy’s assessment of my stomach (which is a little too accurate for comfort) or my husband drinking my tea. (And the general feeling that he’s more prepared for the third trimester now than I am.)
While I mull this over, I’ve got a great quinoa salad to share with you today.
This Crunchy Quinoa Salad is all about the texture. I just love it’s crunchy – nutty – seedy goodness! Not only does it work great as a salad but it is also fantastic in a wrap. Since it holds well dressed for a couple of days, it’s a great make-ahead lunch.
I used lentil sprouts here, but really any sprouts will work. I do like the crunchy factor the lentil sprouts add. If you want to give it a try here is how to sprout lentils, otherwise feel free to use whatever sprouts you can find at your grocery store.
I’m off to make another batch of tea which I’m thinking of labeling “Only to be consumed by those with a uterus and raging hormones.”
Crunchy Quinoa Salad
- ¾ cup cooked Quinoa
- ¾ cup lentil sprouts or sprouts of choice
- 1 cup grated carrot
- 2 scallions sliced thin
- 1/3 cup sunflower seeds
- 1/3 cup roasted almonds chopped
- In a blender combine balsamic vinegar, red wine vinegar, lemon juice, tahini, olive oil, salt, and pepper. Process until smooth.
- In a large bowl combine quinoa, sprouts, carrot, scallions, sunflower seeds, and almonds. Toss with dressing and season to taste with salt and pepper.