Cooking with Jenn
My dear friend Jenn Seaman and I had so much fun putting together this absolutely delicious Vegan Quinoa Salad with Cream Cheese. It’s surprisingly easy, and so yummy! Sure to be a hit with the whole family. I love how Jenn says to always make this bigger batch as well. That way you can easily share it with your friends and coworkers or bring it to a party.
It was so fun to cook together, such an amazing way to connect and come together. Share the joy!
Huge shoutout again to my sweet 13-year old daughter, Matilda, for editing this video. She kept the bloopers too. Love that! We’re so silly! Ha, ha! Always stay young at heart my sweet girl. Just like us!
Absolutely love being vegan, and I’m so grateful that we get to share this joy with all of you. Cooking plant based food like this Vegan Quinoa Salad, just fills my heart with joy. Then to top it off, cooking with great friends, just fills my cup to the brim. I’m so happy!
If you would have asked me 10 years ago if I’d ever consider going vegan, I would have just looked at you like if you were going a little nuts. Ha, ha and look at me now. I love it!!
Vegan quinoa salad recipes
Hope you’ll enjoy this delicious and easy Vegan Quinoa Salad recipe. Lots more tasty vegan recipes here too. Thanks for joining us here on the Mom Vegan Love blog. I’m so happy you’re here!
Vegan Quinoa Salad with Cream Cheese
Equipment
Ingredients
- 3 cups White Quinoa
- 1 Cucumber
- 1 bag Sundried Tomatoes
- 3 cups Arugula
- 1 cup Pine Nuts
- 1 Red Onion
- 2 cups Kalamata Olives
- 3 Lemons
- 1/2 cup Avocado Oil
- 1/2 cup Red Wine Vinegar
- 1/4 cup Coconut Aminos
- Pink Salt
- White Pepper
- 1/2 cup Vegan Cream Cheese (Exchange for Vegan Feta if you please)
Instructions
- Rinse and prepare the quinoa according to the instructions on the packet.
- Chop the cucumber, sundried tomatoes, kalamata olives and the red onion into small pieces. Add to a large bowl with the arugula and the pine nuts.
- Let the quinoa cool in the refrigerator.
- Time to make the dressing. Start by juicing the lemons. Pour into a small bowl. Add the avocado oil, red wine vinegar, coconut aminos, pink salt, and white pepper.
- Add the cold quinoa to the large bowl with the vegetables.
- Pour the dressing on top of the vegetables and quinoa. Slowly stir.
- Add small spoon fulls of the vegan cream cheese and then stir slowly. Continue until the full amount of cream cheese has been added.
- Serve right away or store in refrigerator with lid on, for up to 3 days.
Video
Notes
Conclusion
I really hope you’ll enjoy this easy and delicious Vegan Quinoa Salad. It’s one of our favorites! Would love to hear what you think if you give it a try. Vegan cooking is always fun! Please comment below, send me a message, or tag me on Instagram. Smaklig måltid!
