August 21, 2016 15

Green Quinoa Salad with Basil Dressing

Green Quinoa Salad with Basil Dressing | @withfoodandlove

I love growing older. It’s an honor, and a privilege. Last week I turned 33. Last week I had a crazy stomach flu for three days. I’ll spare you the details, but my birthday was a blur spent on the couch in and out of consciousness craving ice cream and binge-watching Bravo. When all else fails, ice cream and RHONY cures all – we know this.

I definitely wasn’t craving solid food, especially greens, but after my birthday redo this weekend all I want to eat right now is pure veg. This green quinoa salad is my most popular salad recipe from the archives. It was originally posted in 2014, but after The Kitchn linked to it this summer, I figured I should update the old photos {which I did} and the recipe {which I did just slightly}.

Green quinoa salad, which is basically massaged kale {don’t skip this massaging step!} and cooked quinoa, dressed in a vegan, light and creamy basil dressing that’s powered by Silk. Thanks for supporting the brands that make it possible to bring you free, quality content each week. For updates, discounts, offers and more sign-up for Silk’s newsletter here.

Green Quinoa Salad with Basil Dressing | @withfoodandloveGreen Quinoa Salad with Basil Dressing | @withfoodandloveGreen Quinoa Salad with Basil Dressing | @withfoodandlove

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.

This post is sponsored by Silk; all opinions are my own.

15 Responses to "Green Quinoa Salad with Basil Dressing"

  1. Reply


    April 22, 2014 at 4:48 PM

    This looks so delicious! So many of my favourite things all in one bowl.

  2. Reply

    Grace @ FoodFitnessFreshAir

    April 23, 2014 at 9:33 AM

    Triple green power – my kind of salad. Love this. I’m envisioning some spring watercress in there too!

  3. Reply


    April 26, 2014 at 11:35 AM

    This sounds delicious. It is on the top if my new salads to make list!

  4. Reply


    July 8, 2014 at 12:35 PM

    I made this for a dinner party last night. It was delicious! So filling. Thank you for sharing.

  5. Reply


    July 14, 2014 at 8:15 PM

    This was awesome, thanks for sharing! I made 2 cups of quinoa and figured I would do something with the leftovers but loved this so much that right after dinner I made another batch for leftovers.

  6. Reply


    August 1, 2014 at 8:40 AM

    I’m so glad to have discovered your blog. One of the best food blogs I’ve seen in a while! Your recipes are simple, healthy and sophisticated, and your photography is so great!

    • Reply


      August 3, 2014 at 3:10 PM

      This is, all-around the best compliment! Thanks so much for your kind words – you made my weekend.

  7. Reply

    Lynn | The Road to Honey

    January 6, 2015 at 8:32 AM

    What a gorgeous salad.

  8. Reply


    November 15, 2015 at 2:04 PM

    Thanks so much for the recipe! I’ve made this many times, sometimes substituting different grains or greens depending on what I have on hand. It’s always great.

  9. Reply

    Liz @ Floating Kitchen

    August 22, 2016 at 8:53 AM

    So sorry to hear you were sick over your Birthday. Sounds like you did some good self care though – eating ice cream and binge watching Bravo is the perfect thing to do when sick. This salad is such a beauty. So much green goodness up in that bowl!

  10. Reply


    August 22, 2016 at 10:09 AM

    Happy Birthday!

    This is one of the most delicious salads I’ve ever, ever seen. :D

  11. Reply

    Abby @ Heart of a Baker

    August 22, 2016 at 10:26 AM

    I totally agree, getting older is kind of the best and RHONY solves ALL ails :) I believe I have everything for this salad at home, so this is a perfect lunch for the week!

  12. Reply


    August 24, 2016 at 3:43 PM

    Still really need to be doing more with cashew milk. This sounds phenom. And hi i’m SOOOO glad you’re over the stomach flu. The strain that’s going around these parts is no joke.

  13. Reply


    September 3, 2016 at 3:38 PM

    This above recipe is not the Super Green Quinoa Salad that you have previously had. Do you still have that recipe?

    • Reply


      December 12, 2016 at 1:39 PM

      Hi Carol – the recipe is the same, except the older recipe didn’t blend the dressing. I think this version is greatly improved. If you want to skip the blending, and add some crushing nuts, it’s relatively the same!

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.