Apple Quinoa Salad
When Cassidy Gundersen reluctantly decided to try eating plant-based instead of Keto for two weeks, she and her husband were astounded at the rapid improvement they felt in their energy, bathroom trips and overall health.
In this week’s podcast episode, Cassidy shares how her family eats a lot of raw and living food and focuses on salads. It can be so easy to get stuck in a salad rut, but this recipe reminds me just how delicious, satisfying and fueling a great salad can be.
It’s also a really simple formula for coming up with your own satisfying salads–I find I am always swapping out ingredients for whatever happens to be on hand. Craisins in the cabinet seem to have become someone’s snack? Raisins will work!
My poppyseed dressing would be perfect with this salad, but lately I’ve gotten kind of lazy when it comes to salad dressings. I’m mixing balsamic vinegar with coconut aminos (or soy sauce works) and then sometimes a drizzle of maple syrup and/or a little olive oil. I love the sweet and tangy taste along with the health benefits of vinegar!
Cassidy’s experience is inspiring but not unique! Our bodies thrive on whole plant foods. Cassidy and I talk about what to do if you have a hard time digesting certain foods as well as how she’s involved her young children in the shopping and preparation and has her son just as excited about healthy food as she is.
I loved eating this salad recipe Cassidy shared, it was delicious and I felt so good eating it.
| Prep Time | 10 minutes |
| Servings |
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- 4 cups spinach
- 1 cup cooked quinoa
- 2 apples, chopped
- 1/2 cup dried cranberries
- 1 avocado diced
- 1/2 cup walnuts
Ingredients
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- If needed, cook quinoa according to package instructions (or use Instant Pot: 1/2 cup quinoa + 1 cup water, 1 minute high pressure, 10 minutes natural release).
- Combine ingredients and dress with apple juice, poppy seed dressing or balsamic vinegar.