Quinoa Feta Salad


  • 250 mL quinoa
  • 500 mL chicken broth or vegetable broth
  • 85 g cubed feta cheese
  • 125 mL sliced almonds
  • 250 mL grape tomatoes, halved
  • 1 small red bell pepper, seeded and diced
  • 2 scallions, diced


  • 30 mL white wine vinegar
  • Juice of 1/2 lemon
  • 60 mL extra-virgin olive oil
  • 30 mL minced fresh chives
  • To taste Herbamare® Original, pepper


Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes. Cool and toss gently with feta, almonds, vegetables and vinaigrette.


Gleaned from A.Vogel’s Blog

Decadent Quinoa Powder – by Kathy Smart

Serves 8


4oz Fair Trade Dark Chocolate

3 Ripe Organic Avocados – diced

1/2 Cup Organic Maple Syrup (the darker the healthier)

2 tsp Organic Vanilla Extract

2tsp Organic Gelatinized Quinoa Powder

2 TBSP Grass Fed Milk or Milk Alternative

1/2 Cup Softened Organic Dates

1/2 Ripe Organic Banana

Pinch of Himalayan Salts

Chopped Toasted Organic Almonds or Fresh Organic Berries for garnish



Melt the chocolate gently on low heat in a small saucepan.

Place the avocado, quinoa powder, maple syrup, dates, vanilla, banana, and salt into a food processor and puree.  Add the melted chocolate and puree until completely incorporated.  Add the milk one tablespoon at a time and continue to puree to a creamy consistency.

Serve in a martini glass and garnish as you see fit.

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