Garbage Bowl Quinoa Salad

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Garbage Bowl Quinoa Salad (GF, can be DF)

  • 1 cup quinoa
  • 2 cups chicken stock (or veggie)
  • 2 large carrots, diced
  • ½ purple onion
  • ¼ cup dried tart cherries
  • ¼ cup slivered almonds
  • Arugula or Kale (Arugula should be added immediately before serving)
  • 1 can garbanzo beans, drained
  • ½ cup sheep’s milk feta

Place quinoa in a dry pan over medium heat and toast for 1 minute (adds a nutty flavor). Then cook according to package instructions using chicken stock or veggie as the liquid for added flavor (make sure you read the package as some quinoas need to be rinsed before cooking). Once done allow quinoa to completely cool or place in the fridge to speed up the process.

Chop carrots into bite size pieces, slice red onion into thin half-moons, if you use feta, pat dry with paper towel and dice into small bite size chunks. Add cooled quinoa to a large bowl, add in carrots, red onion, tart cherries, slivered almonds, garbanzo beans, feta, if using kale, chop and add that in also (arugala is great also, just add to each individual bowl as it will wilt and not hold up well if you have left-overs).  Mix to combine all ingredients, add salt and pepper to taste and then dress with Go-to lemon vinaigrette. Cover and place in fridge for 20-30 minutes to allow flavors to marry.  If you are using arugula, mix in directly before plating, no need to add extra vinaigrette.  Sometimes I like to top thi1s with a balsamic drizzle to add a little extra something, something.

Soooo, full disclosure, this used to be made with farro, which I’ll be honest, had a slight edge over this salad.  Since going gluten free, I had to change it to a gluten free grain (womp, womp) but the quinoa is a very close second (buckwheat ain’t bad either).  If you’re not gluten free, make both and please let me know which you prefer.  

As the name indicates, go crazy, add whatever you have and enjoy. It’s such a great way to use up whatever produce you may have or any leftover nuts you’re not quite sure what to do with, well here is your chance. This paired with coconut yogurt spiced chicken (recipe coming soon) is my husband’s absolute favorite dish I make.  


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Dressing

Go-to Lemon Vinaigrette

  • Juice of 2 lemons
  • 1-2 tsp grade A maple syrup (2 makes it slightly sweet, 1 cuts the acid)
  • 1 tbsp Dijon
  • Pinch Salt
  • Pinch Pepper
  • Red pepper flakes
  • ¼ Cup Olive oil, adjust to preferred consistency and flavor (I like it extra tangy so I start with less oil and add more from there.

Add all ingredients to a jar and shake.  If you want a little extra tang, chop or grate one garlic clove into mixture.  That is my fave to add over my paleo tuna salad or basically anything!