Green Quinoa Salad with Simple Creamy Basil Dressing

Vegan, gluten-free green quinoa salad.

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/party 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 and the recipe. Which I did, but just ever so slightly.

A simple green quinoa salad. Which is basically massaged kale {don’t skip this massaging step!} and cooked quinoa with some aromatics. And 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

Author: Sherrie Castellano | With Food + Love

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 2 – 4 portions

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.}.

Ingredients

1/2 cup fresh basil leaves
1/4 cup extra virgin olive oil
3 tablespoons unsweetened plant-based milk {see notes}
1 tablespoon apple cider vinegar
1/4 teaspoon sea salt, more to taste
1/4 teaspoon black pepper
6 cups kale, ribs removed + finely chopped
1 cup cooked quinoa
1/2 cup scallions, diced

Instructions

In a small blender, combine together the basil, olive oil, almond milk, apple cider vinegar,
salt and pepper, and blend until smooth.
Pour the dressing over the kale in a large bowl. With your hands mix together, gently
massaging the greens for 3 minutes. This massaging part is key.
Then toss in the quinoa and scallions. Mix and season once more with more salt if need.

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

Jewel

Saturday 26th of August 2017

I just made this and tossed in some toasted pistachios. Superb!

Sherrie

Wednesday 13th of September 2017

Yay!

Kim

Wednesday 11th of January 2017

Made this new version last night and added the pistachios. Although the dressing is very delicious, I don't think it's as tasty as the original. Totally subjective though!

Carol

Saturday 3rd of September 2016

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

Monday 12th of December 2016

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!

Wednesday 24th of August 2016

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.

Abby @ Heart of a Baker

Monday 22nd of August 2016

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!