Quinoa cucumber salad with creamy shallot dressing
Greens, grains, seeds and a fabulous creamy dressing – it’s a meal that’ll make your trainer proud.
Technically speaking, quinoa is not really a grain – it’s a seed. So it’s a greens, seeds, and seeds salad. But whatever you call it – this salad’s got it all: super nutritious spinach and arugula, quinoa with all 9 amino acids, vitamin and mineral-rich veggies, and a savory vegan dressing that’s absolutely addictive.
Speaking of vegan dressings … I’ll admit that I used to be a big mayo fan. I used it in and on more dishes than I care to admit – from quiches to dressings and even a chocolate cake recipe (!). It’s not that I follow a vegan diet, I’ve just come to the realization that many vegan foods are much better for me than the old ones. So yes, my new love is silken tofu – and it’s one that loves me right back, rather than raising my cholesterol and adding some seriously unnecessary fats. I kinda like to save those for when it matters. Know what I mean?
- 2 cups quinoa, cooked
- 2 cups arugula
- 4 cups baby spinach
- 3 kirby cucumbers, sliced
- 1 red bell pepper, sliced
- 1/4 cup sunflower seeds
- 2 ounces Israeli feta cheese (optional)
- 8 ounces silken tofu or vegan mayonnaise
- 2 medium shallots, quartered
- 2 cloves garlic
- 1 1/2 teaspoon soy sauce
- 2 tablespoons maple syrup
- 1/4 cup rice vinegar
- Salt and black pepper, to taste
Combine all dressing ingredients in a food processor, and blend until smooth. Taste, and add a dash of salt or black pepper, if needed (vegan mayo has more flavor than plain tofu, so add less spice if using mayo, more if using tofu).
In a large bowl, combine greens, quinoa, vegetables, sunflower seeds, and feta cheese. Drizzle dressing immediately before serving, and toss to coat.
Store extra dressing in airtight jar or container in the fridge for one to two weeks.
Related Topics: Salads