Q is for…Quinoa!
Could it really be anything else?! Even if there were other ingredients that began with “Q” I’m almost certain quinoa would have beaten them all.
I’m pretty sure quinoa was something I’d never had before vegan days. It’s amazing how many foods I didn’t even know existed before I went vegan. People have no idea what they’re talking about if they think a vegan diet is limiting!
It’s become a staple in my kitchen and I eat it probably several times a week now.
It cooks and looks like a grain, and I generally treat it a bit like one, even though it’s actually a seed.
I’m happy eating it plain as a side-dish to a saucy curry or stew or the base of an all-in-one bowl meal. It can be ground into a gluten-free flour and used in baked goods. I used it as a binder in my Kidney Bean, Sweet Potato & Quinoa Patties. It’s also delicious cooked in nondairy milk and served as a porridge with your favourite toppings….the list is endless!
I thought about doing something more unusual today, but in the end fell back on an old favourite- the quinoa salad. I often make a large grain/bean salad and eat it over a few days as they tend to keep well in the fridge. Quinoa seems to absorb the flavours of the other ingredients and dressing you add, making your salad just get better over time.
I’m a big fan of adding fruit to salads but I know a few people aren’t into the sweet/savoury combination so sorry but today’s recipe isn’t for you 
Starting with a base of quinoa, I added some chopped celery and green onions for crunch, chickpeas for more substance, a generous handful of raisins and large chunks of sweet mango. Coated it all in a mild curry dressing and finally stirred through some toasted almonds.
I was so happy to eat leftovers today!
Curried Chickpea, Mango & Quinoa Salad:
2C Cooked + cooled quinoa (approx 1/2C dry)
3/4C Chopped celery
1/2C Raisins
4 Green onions, thinly sliced
1 1/2C/1 Can Cooked chickpeas
1 Medium mango, cubed
1/3C Chopped, toasted almonds
Dressing:
2T Lemon juice
1t Maple syrup
1 1/2T Olive oil
1/2t Salt
1 1/2t Mild curry powder
1/2t Ground cumin
Several grinds of black pepper
Combine all salad ingredients, except for almonds in a large bowl. Whisk together dressing ingredients in a jar. Add dressing to the bowl and toss well. Add almonds just before serving to retain crunch.
This salad is best if made a few hours (or a day) before serving to allow the flavours to mingle.
Serves 4
I’m submitting this recipe to the weekly blog hops, Wellness Weekends and Healthy Vegan Fridays.
If I haven’t yet convinced you to add quinoa to your diet or eat it even more than you already are, maybe its amazing nutritional profile will!
What’s typically highlighted is that quinoa contains all essential amino acids, making it a complete protein, unlike any other plant food. It is a particularly concentrated source of calcium as well as having high levels of other minerals such as iron, magnesium, magnesium and copper. It’s rich in fibre and is of course gluten-free, so ideal for those with gluten sensitivities too.
Now tell me…can anyone name another ingredient beginning with “Q”?! As per my self-imposed rules this month, it has to be a pantry ingredient, so no fresh fruits and vegetables allowed.
Yum!
I am one of those anti-sweet-and-savory people, but this actually appeals to me! But maybe minus the chickpeas…
Boo for anti sweet and savory but yay that you like the look of this! Not a chickpea fan? Maybe add some extra nuts. Or you could add baked tempeh or tofu cubes instead.
I love chickpeas, I’m just not sure how I feel about them in this mix (it’s the sweet/savory thing)! I’d gladly eat them by the handful as a side, though!
So true about there being a lot of food many people don’t try until they become vegan! People say it’s limiting but I actually find many omnivores limit themselves to what they know because they feel no need to branch out. They are missing out on this great looking salad
I love the mango in this, you had me with sweet and savory
Thank you! I completely agree. I eat so much more variety now than in the past!
Looks like a delicious combination. The only other q food I can think of is quark, but that is not vegan.:-)
This looks and sounds so delicious!
Thank you Lisa. It’s definitely a meal to brighten up a grey day
The only other Q food I can think of is quince, which doesn’t count according to your rules. I have been enjoying quinoa in a couple of ways, but this salad definitely expands my horizons for using quinoa. I’m looking forward to trying it.
I do love quince but you’re right it doesn’t fit the rules! I’m so pleased I’m showing you some new ways with familiar foods.
All I can think of is quick oats-does this count? Love your quinoa recipe-I’m a big fan of combining sweet and savory.
I think that counts! After all, I’ve done “green curry” and “red lentils” for G and R! Hope you try the quinoa dish.
I love the sweet n savoury combination but Lil’ L has never been that keen on fruit in savoury dishes. I still put them in though… just chopped up really fine. Most of the time he doesn’t even notice 😉
After a couple of failed attempts years ago at cooking quinoa I think it’s about time I gave it another chance. Your salad looks amazing!
I’m so surprised you don’t cook with quinoa! I thought it would be a regular feature in your kitchen.
I think when I first tried it I wasn’t cooking it right so maybe that was the problem you had?
I just measure out 1C for example, rinse it well, then cover with twice the quantity of water (2C here). Put a lid on the pot, bring to the boil then simmer for 15 minutes until all the water is absorbed. Leave for 5-10 minutes (lid still on) for it to dry a little more and you’ve got fluffy quinoa!
When I think of the letter “Q”, quinoa definitely pops up in my mind. I love quinoa, you can season it with absolutely anything else from chimichurri to coconut. I prefer quinoa over rice
I never had quinoa before these vegan days, too 
and it’s pretty amazing to see so many varieties. The Curried Chickpea, Mango & Quinoa Salad sounds so good now (not too keen on mango in salads, but love how you made it colorful and refreshing!).
Chimichurri quinoa sounds fantastic. I’ve only ever used it as a tofu topper I think…
No mango in recipe ingredients?
Eek! So sorry about that. Thanks for letting me know
I used 1 medium mango, cubed.
Oh my goddess. I just made this and it’s incredible, thank you for sharing this!! I’ve been a vegetarian for 3 years and have considered going exclusively vegan every now and then-but didn’t think I could do it until I found your blog. I’m really excited- thank you so so much for opening the door for me and for others! By the way, a little sriracha on top of this is also really delicious if you’re into sweet and spicy dishes (*^_^) You should try it! 😉
Have a great day!
You don’t know how happy this comment has made me Jaqueline!
I’m thrilled you liked the recipe and that you’re thinking of making the move to vegan. For me, going vegan just opened up a world of new food possibilities and wasn’t at all limiting. I’m sure you can do it!
P.S. Good tip on the sriracha!