Green Quinoa Salad with Basil Dressing
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This recipe was originally published in April 2014, and the recipe has been updated and improved slightly. I used cashew milk, but I have also used almond milk. You can use any unsweetened, plant-based milk you prefer. You could also use any grain you have on hand in place of the quinoa {like sorghum, rice, etc.}.
Makes: 2 - 4 portions
  • ½ cup fresh basil leaves
  • ¼ cup extra virgin olive oil
  • 3 tablespoons unsweetened plant-based milk {see notes}
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt, more to taste
  • ¼ teaspoon black pepper
  • 6 cups kale, ribs removed + finely chopped
  • 1 cup cooked quinoa
  • ½ cup scallions, diced
  1. In a small blender, combine together the basil, olive oil, almond milk, apple cider vinegar,
  2. salt and pepper, and blend until smooth.
  3. Pour the dressing over the kale in a large bowl. With your hands mix together, gently
  4. massaging the greens for 3 minutes. This massaging part is key.
  5. Then toss in the quinoa and scallions. Mix and season once more with more salt if need.
Recipe by With Food + Love at