Saturday our Colorado Springs Vegan & Vegetarian Group Meetup hosted a vegan Thanksgiving potluck.
After event host Alison Mercer and I read ‘Twas the Night Before Thanksgiving, we dove in. I love piling up a holiday plate of eats!
I took two dishes. My vegan seven layer salad,
with Phoney Baloney’s low-sodium Coconut Bacon, and an updated version of my Christmas quinoa salad.
The twist on this iteration is the addition of cinnamon, nutmeg, and vegan caramel sauce. Mmm Mmm! I think you’re going to love the simplicity of this recipe!
Warm Nutty Quinoa and Cherry Salad
JL Fields | jlgoesvegan.com
1 cup quinoa, rinsed and drained
2 cups water
Pinch of salt
Dried cherries (I used 1 cup)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pecans, chopped (I used half a cup)
1 tablespoon lemon juice
2 teaspoons vegan caramel sauce
Cook quinoa and cherries with a pinch of salt using your preferred method (pressure cooker, rice cooker or stove top).
Chop pecans.
Mix the quinoa and cherries with chopped pecans, lemon juice and caramel sauce.
YIELD: Serves 8 to 10
Pressure cooking friends: Cook the quinoa and cherries at pressure for one minute, natural release, and voila!
6 thoughts on “Warm Nutty Quinoa and Cherry Salad”
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Quinoas and cherries in a salad? Sounds too good to be true! Can’t wait to try this. I love vegan Thanksgiving potlucks. Maybe because that’s where I met my hubby! 🙂
Ah, I didn’t know that, Marly! How sweet!
JL, I just got back from Costco and found out both stores are out of the vegan mayo! The guy said the company hasn’t been able to keep up with demand but Costco is hoping to get more by the first of January. I’ll try the other stores that have the much smaller bottle for the same price. 😉 The quinoa salad looks yummy!
Love the vegan mayo is so popular!!!
Yay for vegan meetup group potlucks! Ours is next weekend. I might look into your dip recipe because that sounds AWESOME!
Have an awesome potluck, Bianca!