Day 23 of vegan recipe challenge: Houston, we lost a day

After spending one-and-a-half days steeped deep in a workshop on white privilege, race, and equity, it didn’t seem that important to me to post a recipe last night in the grand scheme of things.

Renewing my commitment this morning, I want to return to the coveted protein-filled grain that is quinoa. It’s such a versatile cooking ingredient, and it is JUST so good for you. I won’t dive into the economic and environmental repercussions that Americans have created (as we tend to do) on quinoa-producing countries by hyping up this superfood in our mainstream diet.

From the good folks at Cooking Quinoa, please enjoy this tangy, simple salad for any meal of the week. I did make the mustard from scratch – it is worth it.

Honey Mustard Quinoa Salad
Serves four

mustardSo, so, so good


  • 1 ½ cups cooked quinoa
  • ½ cup dried cranberries
  • 2 celery ribs, chopped
  • 2 carrots, peeled and julienned
  • ½ cup almonds, chopped
  • 1/3 cup Honey Mustard Dressing (bottled or see below)

In a medium bowl combine quinoa, cranberries, celery, carrots and almonds. Toss with dressing and serve at room temperature or chilled. Drizzle with additional dressing as desired.

Honey Mustard Dressing


  • ¼ cup honey or agave nectar
  • ¼ cup Dijon mustard
  • 1 tablespoon olive oil (optional)
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon garlic powder OR 1 clove garlic, minced
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon sea salt

Combine all ingredients in a small bowl and whisk until well combined.

Booya. That’s it. Happy Friday, all!

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