Category Archives: quinoa

Quinoa Tabbouleh with Baby Spinach, Avocado, and Blueberries


Here, I made my Quinoa Tabbouleh recipe, posted on May 13, 2014. The only change I made to that recipe was the addition of 8 oz. of drained and rinsed sliced black olives, and only one bunch of finely diced green onions.

I served it with baby spinach, sliced avocado (what else is new?), and a handful of fresh organic blueberries.

I still have tons of fresh organic blueberries to use, so I made a batch of overnight, quick-cook, organic steel-cut oats. Simply mix 1 1/2 cups oats with 2 tsp. chia seeds, and 2 cups of organic almond milk. Pour into a sealed container, and refrigerate overnight.

I heated a little of it (about a cup) in the microwave this morning, and added a bunch of the blueberries. It was really delicious, and there is enough leftover for several more breakfasts (or snacks). You can add whatever you fancy each morning to this overnight oat mixture. It’s healthy, nutritious, and quite delicious.


Quinoa Salad with Roasted Peppers and Lime Basil Dressing

QuinoaSaladWithPeppers1 c quinoa cooked with 2 c water
1/4 each chopped finely, red onion and white sweet onion
1 jar of roasted red and yellow bell peppers, chopped
a handful of a mix of fresh basil and mint
6 oz can of sliced black olives, drained and rinsed
1 16-oz can white kidney beans, drained and rinsed
2 tbsp fresh-squeezed key lime juice
2 tbsp extra-virgin olive oil
Fresh extra finely chopped mix of basil and/or mint
Himalayan pink salt, and pepper, to taste

Cook the quinoa according to package directions, and set aside to cool when it’s done.

Meanwhile, mix the lime, olive oil and fresh mix of finely chopped basil and/or mint (depending on what you like). Add salt and pepper. Set aside.

When the quinoa is cooled, mix the onions, roasted (and patted dry) bell peppers, basil, mint, olives, and kidney beans altogether. Drizzle the dressing over the mixture, and stir. Season with more salt and pepper, if needed.

Cover and refrigerate for about 30 minutes to let the flavors meld together.

(You can use any bean of your choice; I only had white kidney beans on hand, but black beans, or garbanzo beans would be fine, too. I was trying to incorporate as much protein into this vegan dish as possible. You could also experiment with adding pine nuts or sunflower seeds.)

Broiled Marinated Wild Sockeye Salmon with Quinoa and Salad

Broiled Marinated Wild Sockeye Salmon with Quinoa and Salad

It may not be vegan, but I must have salmon every few months because I love it too much to give it up! I marinated it and broiled in the oven. The marinade was simple, and I used just a little of it and saved the rest in a glass bowl with a tight-fitting lid in the refrigerator. I’ll use it today to marinate some chicken breasts for tonight’s dinner for my non-vegan guests.


2 tbsp extra-virgin olive oil
1/3 c freshly squeezed lemon juice
1/3 c soy sauce
1 tsp minced garlic
1 tbsp Flavor God Garlic Lover’s Seasoning

Mix it all together and set aside. Place one salmon fillet (or whatever you want to marinate) in a baggie, and add about 1/4 c of the marinade. Shake until it’s well mixed and then refrigerate for at least 30 minutes. You can grill on the barbecue or broil in the oven. I chose to broil the salmon in the oven. I set the temperature to broil, and placed the rack about 6 inches below the heat element. Spray your cooking pan with olive oil and place the salmon fillet skin side down on the pan. Broil for about 3-4 minutes. Turn the heat down to 475 and continue baking for about another 3-5 minutes. Pull out of the oven and let it rest for a few minutes.

I served it with plain quinoa, and a simple salad of finely diced English cucumber, red bell pepper, sweet onion, and cilantro.

Quinoa Tabbouleh with Mango, Strawberries, Avocado and Kale

Quinoa Tabbouleh with Mango, Strawberries, Avocado and Kale


2 c water
1 c quinoa
1 pinch salt
1/4 cup olive oil
1 tbsp Flavor God Everything Seasoning
1 tsp coarse-grind pepper
1/4 cup fresh-squeezed lemon juice
12 cherry tomatoes, deseeded and chopped very finely
1 English cucumber, finely diced
3 bunches green onions, finely diced
3 carrots, grated
1 cup fresh parsley, finely chopped
1 mango, sliced
1/2 avocado, sliced
handful of fresh whole strawberries
Handful of chopped fresh kale
Some whole cherry tomatoes for the platter


In a saucepan bring water and quinoa to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from stove and allow to sit for a few minutes before fluffing with a fork. Transfer to a large bowl and refrigerate while you are making the vegetable mix.

In a large bowl, combine olive oil, lemon juice, Flavor God seasoning, tomatoes, cucumber, green onions, carrots and parsley. Mix together well. If the quinoa is cooled enough by the time you’ve labored over all the fine chopping of your veggies, then stir it into the mixture. If it isn’t quite cool, let the vegetables marinate in the refrigerator until the quinoa is cool enough to add. Then mix it in, and stir well. Cover and refrigerate for at 30 minutes to let all the flavors blend.

Meanwhile, add the sliced mango and avocado onto a platter, along with whole strawberries. Place a handful of massaged and torn kale onto the platter. When the quinoa mixture is ready, serve on top of the kale. (I prefer to serve from a measuring cup so that it has a nice shape, and I know how large the serving sizes will be, but you can just spoon it into a pile over the kale.) Place some whole cherry tomatoes around the platter.