Tag Archives: Raisins

Everything Quinoa Salad

21 Feb

I love quinoa salads.  There, I said it.  I realize I already have a few other quinoa salad recipes on my blog, but I keep coming up with new versions of the quinoa+beans+vegetables and/or fruits formula.  Today I made a salad that was sort of tropical, because it has some mango and plantain, but it’s special because it really has a little of everything.  Raisins, peas, mango, plantains, red and green onion, and more.  It also has a lime juice-based dressing, which I adore.  There is no super strong flavor in this salad.  It’s really a mix a many equally wonderful flavors and textures.


1 cup quinoa, rinsed and drained

2 cups water

1/2 tsp sea salt

2 cups of cooked chickpeas, or 1 can, rinsed and drained

1 small mango, diced

1/2 red bell pepper, diced

2/3 cup chopped cilantro

1/4 cup raisins

1/2 cup frozen peas, thawed

4 scallions, sliced thinly

1/4 cup chopped red onioin

1/2 sliced steamed or sauteed plantain

Pepper and salt to taste

Juice of 2 limes, about 1/4 cup

2 T extra virgin olive oil

1 T red wine vinegar

1 T agave nectar or honey


Cook the quinoa (this is a good step to do the day before, since the quinoa needs to cool completely).  Bring the water and salt to a boil, add the quinoa, and turn down to medium low heat.  Cover, and cook for about 20 minutes, or until the water is completely absorbed.  Set aside to cool.

Combine chickpeas, cooled quinoa, mango, pepper, cilantro, raisins, plantain, peas, red onion, and green onion.  Make the dressing.  Combine the lime juice, olive oil, vinegar, and agave nectar in a bowl and whisk together.  Add to the salad and mix until well-combined.  Taste, and add salt if needed.  Add pepper to taste.


Mexican Cabbage Salad with Chipotle Vinaigrette

7 Oct

I wanted a fresh, crisp salad when I got back from my recent trip to Chiapas, Mexico, and this salad is what I came up with.  I knew I wanted a cabbage-based salad, and a dressing that would incorporate Mexican ingredients.  I was missing two things:  fresh cilantro (which I had anticipated using but forgot to buy during my grocery run), and avocado.  In any case, this salad turned out to be very tasty and a nice pairing for some leftover chili I pulled out the freezer upon my return.



1/4 of a large head of green cabbage, shredded in a food processor or chopped very finely (purple would work great too, and be very pretty!)

1/2 cucumber, chopped

1/2 red bell pepper, chopped

3-4 scallions, chopped (including the greens)

2-3 carrots, shredded

1/2 zucchini, shredded or finely chopped

1/2 cup pepitas (pumpkin seeds)

1/3-1/2 cup raisins


1 tsp dried chipotle

2 T honey

1/2 cup apple cider vinegar

1/2 tsp. sea salt

Pepper to taste

3 T extra virgin olive oil

Juice of 2 limes


Wash and prepare the vegetables as described above.  For the dressing, whisk all ingredients together, or combine in a blender.  Combine dressing and salad, tossing until the dressing evenly coats the vegetables.  Taste, and add additional honey, vinegar, salt, and/or pepper if you like.  If your salad turns out too tart, add honey to counterbalance the acidity.