recipes for great vegan + gluten free eats

fall quinoa salad

fall quinoa salad

It’s been over a month since I posted anything, but it feels like only a week or so has gone by. Life is hectic and I haven’t had time to sit down and write a post.

Well, that’s a lie. I have had the time but I’ve been unmotivated and would much rather watch re-runs of friends. That’s fair, isn’t it? It’s not even like I haven’t been cooking, because I have. There is just something about sitting down and writing these introductions that I was dreading.

After a couple friends asked me how my blog was doing, and I had to sheepishly respond that I haven’t posted in a month, I decided I should get back at it. I have all these recipes sitting as draft posts just waiting for an introduction. I decided to just skip the introductions. Do people really read the 350 to 500 words about the recipe that they’re going to make? I certainly don’t. What I do enjoy reading is stories about peoples lives, and so here we are. That is what I am going to do instead.

You’re still more than welcome to scroll down to get to the recipe, just like I always do. But this is also an invitation into my life and into the stories that have made me who I am and have influenced the recipes that I create.

Hopefully you’ll enjoy them just as much as this fall quinoa salad, which happens to be my favourite recipe.

fall quinoa salad

serves 4 – 6

This is an easy, yet delicious salad that packs a lot of protein thanks to the quinoa and walnuts.  I often make a batch of it on Sunday nights and eat it for lunch for a few days.


for the salad:

  • 1 cup uncooked quinoa
  • 1/2 cup cranberries
  • 1/2 cup toasted walnuts
  • 1/3 cup chopped red onion
  • 1 apple, chopped
  • 1/2 cup chopped cilantro

for the dressing:

  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp dijon


1. Cook the quinoa according to the package.  I normally do 1 cup quinoa to 1 and 1/2 cup water.
2. While the quinoa is cooking, prepare the rest of the salad ingredients.  Combine them in a large bowl.
3. In a jar, shake together all of the dressing ingredients.  Add half of the dressing to the prepared salad ingredients, keep the rest for later.
4. When the quinoa is done, let it cool for a little bit.  When it reaches room temperature, add the quinoa to the bowl.  Taste, and add more salad dressing as you wish.
5.  Let the flavours blend together for an hour or two in the fridge before serving.

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