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Wholehearted Eats Golden Quinoa + Crudite Salad

We first connected with the lovely Sophie Mackenzie when we first launched our retail line early last year. Since then, we've adored following her visual food journey via Instagram, and we're honoured to share her gorgeous market style salad featuring our Flourist Golden Quinoa. 

Golden Quinoa + Crudite Salad
1 cup raw Flourist Golden Quinoa, cooked according to directions
1 small cucumber, thinly sliced on a mandolin
1/2 small fennel bulb, thinly sliced on a mandolin
10 small tomatoes, sliced in half
a hand full radish or Japanese turnips, thinly sliced on a mandolin
1 cup cauliflower, thinly sliced on a mandolin 
1/2 avocado, sliced

Kale Salad 
4-6 kale leaves, torn
2 tbsp. seed or almond butter 
1/8 tsp. sea salt
1 tbsp. olive oil
1 tsp. apple cider vinegar

¼  cup olive oil
zest of 1/2 lemon
juice of 1 lemon (about 2 tbsp)
1 clove garlic, grated
1 tbsp. apple cider vinegar
2 tsp. honey
1 tsp. mustard

Begin by cooking the Flourist Golden Quinoa according to directions. Once cooked, spread it evenly on a baking tray to cool. Once cool, place the Golden Quinoa in a bowl along with the sliced vegetables. Next, make the kale salad. Stir together the nut butter, oil, salt, and vinegar in a bowl. Gently massage the dressing into the kale until it becomes soft. Add to the quinoa mixture. Finally, combine the dressing ingredients, stirring well to mix. Just before serving, poor the dressing over the quinoa and toss to combine.

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