Category: Salads and Sides

Springtime Strawberry Quinoa Salad

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This salad is open to interpretation; feel free to swap the greens, berries,veggies,and seeds to your preference. Serve at room temperature or cold, as a light lunch or alongside your favourite dinner dishes.

spring quinoa salad

Springtime Quinoa Salad

1 cup water
1/2 cup quinoa, rinsed
1/2 cup diced fresh strawberries
1/2 cup diced cucumber
3 tablespoons hemp seeds (double check for gluten-free status)
1 green onion, finely chopped (just the green part)
Argula, for serving

Dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 tablespoon maple syrup
1 garlic clove, finely grated
Zest of 1/2 lemon
Salt, freshly ground pepper to taste

Put the water in a small saucepan. Bring it to a boil, then add the quinoa. Reduce heat, cover and let simmer for about 13 to 16 minutes until the water is absorbed. Remove from heat, and remove the lid. Fluff with a fork and let cool.

Put the quinoa in a bowl with the strawberries, cucumber, hemp seeds, and green onion. Toss to mix.

To make the dressing, put the olive oil, vinegar, maple syrup, minced garlic, lemon zest, and a  sprinkle of salt and pepper in a small bowl. Whisk to combine. Pour the dressing over the quinoa mixture. Stir to mix, adjusting salt and pepper to taste. Serve over arugula.

Green Garbanzo and Avocado Salad

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Like a chunky guacamole studded with green garbanzos, this mixture is delicious served on greens, used as a dip, loaded in pita bread, or eaten with a spoon. Green garbanzos are young chickpeas, and taste like a cross between chickpeas and edamame. If you can’t find them, swap in edamame instead.

avocado green garbanzo

Green Garbanzo and Avocado Salad

1 cup (240mL) cooked green garbanzo beans, cooled
3/4 cup (180mL) sliced cherry tomatoes
1/2 cup (120mL) loosely packed cilantro
1/2 small red onion
Juice 1 lime
1 clove garlic, minced
1 tablespoon (15mL) extra-virgin olive oil
2 small avocado, cut into chunks
Fine sea or Himalayan salt
Freshly ground black pepper

Put the green garbanzo beans, cherry tomatoes, cilantro, red onion, lime juice, garlic, and olive oil in a medium bowl. Mix to combine. Slowly stir in the avocado, keeping the pieces chunky. Season with salt and pepper to taste. Serve cold or at room temperature.

Thai-Inspired Green Bean and Mango Salad

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With easy ingredients that takes seconds to prepare, this salad takes the four dominant Thai senses—sour, sweet, salty, bitter—into a simple, but flavorful, side dish.

thai green bean mango 2

Thai Green Bean and Mango Salad

1 pound (454g) green beans, ends trims
1 unripe green mango, thinly sliced
1 small red bell pepper, thinly sliced
1/2 red onion, thinly sliced
3 tablespoons (45mL) finely chopped cilantro
2 tablespoons (30mL) unseasoned rice vinegar
1 tablespoon (15mL) dark brown sugar
1 teaspoon (5mL) toasted sesame oil (get the really good stuff. Trust me.)
1/8 teaspoon (1mL) garlic powder
Salt to taste
Red chili flakes
Toasted black sesame seeds, for garnish

Bring a large pot of water to a boil. Have a bowl of ice water ready. Add the green beans to the boiling water. Cook for 2 to 4 minutes, under tender crisp. Use a slotted spoon to remove the beans, putting them into the ice water. Drain and set aside.

Put the mango, red pepper, red onion, and cilantro in a large bowl. Add the green beans and toss to combine. Put the vinegar, brown sugar, sesame oil, garlic powder, a few shakes of salt, and a sprinkle of chili flakes in a small bowl. Whisk to combine. Toss with the green bean mixture, coating well. Let sit at least 1 hour before serving. Garnish with sesame seeds, adjusting seasoning to taste before serving.