Anyways, as I've also mentioned before, one of the reasons I love Nature's Bin so much is that on the labels of most of their deli-dishes, they list out the ingredients. This is a vegan cooking-nerd's wet dream.
So this week, I finally decided to try duplicating their quinoa salad for myself. That way I could make it in bulk, I could make it whenever I wanted, and I could cow down on it for way cheaper.
And duplicate it I did. I will probably end up tweaking the soy sauce/lemon juice ratio the tiniest bit, but nonetheless, I was proud of myself for getting so close to the original. I *did* mix it up just a little by using both black quinoa and regular, and I recommend it. But it's not a necessity.
Either which way, this makes for the perfect lunch or the perfect picnic dish. And (almonds aside) it's fat-free.
- 3 or 4 c. cooked quinoa--I used half regular, half black quinoa
- 1 c. slivered carrots (or shaved would work too)
- 1/2 c. thinly-sliced scallions
- 1/3 c. slivered or shaved almonds, toasted
- 1 handful parsley, finely cut
- 3 T. soy sauce
- 1 T. apple cider vinegar
- Juice from one lemon
Mix the quinoa, carrots, scallions, almonds, and parsley in a large bowl.
In a separate bowl, mix the remaining ingredients. Drizzle over the quinoa mixture.
Let sit for an hour or so to absorb the flavors. Serve.
Makes 4-6 servings