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Chris' Killer Quinoa Salad

gluten-free, vegan salad or entree
Excellent picnic salad, especially enjoyed by vegans. Nutritious substitute for tabouli."


4 cups cooked, cooled Quinoa *
1 cup shredded raw carrot
1-1/4 cup chopped parsley
1 cup sunflower seed meats
5 cloves garlic, very finely minced

Black olives and wedges of fresh tomatoes as garnish at serving

1/4 cup wheat-free Tamari or soy sauce
1/4 cup extra virgin olive oil
1/2 cup fresh lemon juice


Mix all ingredients (except for tomatoes). Chill for 24 hours to blend flavors before serving. Serve cold garnished with sliced black olives and wedges of fresh tomatoes.

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Nutritional Information
Per Serving

no nutrition information available

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