Quinoa Energy Salad

healthy and filling!
So it is summer and though I am behind on this, time to break out the healthy eating so I can kind of look good in a dress....considering I am the worlds laziest person, this is difficult to pull off.

Anyways this is another creation from Kitchen Stories app, but with my own variations.  One of the things I love about this app is how easy and simple the recipes are. I found this energy salad from there and thought, PERFECT! I can finally start my health kick this week with a salad that won't leave me wanting more.

This recipe can be made vegan if you so choose by substituting broth for water but I find that quinoa needs extra help in getting the flavors just right.


  • 1/2 cup uncooked quinoa
  • 1 cup chicken broth
  • 2 carrots
  • 1 sweet potato
  • 1 apple
  • 1 tsp coconut oil
  • 10 cups of spinach
  • 1 tbls raisins or crasins
  • 1/4 cashews or peanuts

  • 3 tsp stone ground mustard
  • 1 tsp honey
  • 2 tbls balsamic vinegar
  • 3 tbls olive oil

  • salt
  • pepper


  1. Rinse quinoa under water and add to saucepan with salted water. Bring to a boil. Then, cover and reduce heat to low. Cook for approx. 15 min. until tender. Remove from heat and let stand, covered, for approx. 5 min.
  2. Peel carrots. Cut sweet potato, apple, and carrots into bite-sized pieces.
  3. In a large frying pan heat 1 tsp of coconut oil, sauté sweet potato over medium-high heat for approx. 6 – 10 min. until golden brown and tender. 
  4. Add carrots and sauté for approx. 3 – 5 min.
    1. You may need to add more coconut oil at this point, it depends on your pan.
  5. In a large bowl, combine sweet potato, apple, carrot, spinach, raisins, and cashews. Mix well to combine.
  6. Whisk together mustard, honey, balsamic vinegar, olive oil, salt, and pepper. Drizzle 1-2 tsp over entire salad then reserve the rest for others to add as they feel. 

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