Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Quinoa is a great source of a complete protein. I love adding it to salads. (Le Pain Quotidien’s Quinoa Tabbouleh Arugula Salad is my absolute fave) This filling dish is full of nutrients and an array of flavor, sans sodium and oil.

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Garden Salad

  • Baby Kale
  • Mixed Romaine
  • Fresh Tomatoes
  • Cucumber

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Quinoa (yields 4 servings)

  • 1 C Quinoa
  • 2 C Water
  • Parsley
  • Dried Basil, Oregano, Cilantro, Parsley, Rosemary
  • Fresh Ground Pepper
  • Dash of Cayenne (optional)
  • Mrs. Dash (regular, lemon pepper, or garlic & herb or a combo of the three)
  • Apple Cider Vinegar
  • Balsamic Vinegar
  1. Place Water and quinoa in pot and bring to a boil
  2. Add parsley and seasonings
  3. Cover and simmer for 15 – 20 minutes, or until water is absorbed
  4. Once water is absorbed, drizzle with vinegars and mix well

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Creamy Basil Pumpkin Seed Dressing

  • 1/2 C Raw Unsalted Pumpkin Seeds
  • 1/2 C Water
  • Handful of Fresh Basil Leaves
  • Juice from 2 Lemons
  • 1 t Garlic, minced

Blend all ingredients in a Vitamix, or high speed blender until smooth.

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Toss salad, add 1/4 C quinoa and dressing and mix well. Enjoy!

Vegetable Quinoa Sushi



  • Nori Wraps
  • 1 C Quinoa, dried
  • 2 C Vegetable Broth
  • Cucumbers
  • Carrots
  • Avocado
  • Coconut Liquid Aminos (or tamari or soy sauce if preferred)
  • Fresh Ground Ginger


Place 1 Cup dry quinoa in a large pot. Add 2 Cups vegetable broth, and bring to a boil. Once boiling, cover and let simmer for 10-15 minutes until all liquid is absorbed. While quinoa is cooking, chop up carrots, cucumbers and avocado.

IMG_3856Place a portion of quinoa on one side of the nori wrap and press down to flatten.

Assemble veggies over the quinoa. Drizzle with coconut liquid aminos and fresh ground ginger.


Tightly roll up the nori wrap.


Hold the rolled up nori wrap firmly, and slice into bite sized portions.



Quinoa, Squash, Avocado, and Microgreen Timbale Stacks


I’ve been making my way through Kimberly Snyder’s newest book, The Beauty Detox Foods. It’s filled with superfood recipes to promote healthy skin and hair and transform your body. This recipe is full of a variety of different flavors and great to make ahead and store in individual containers.




Taco Tuesday

Taco Tuesday

I have a serious weakness for Mexican dishes! I put a healthy spin on your typical Taco Tuesday, minus the calories, but full of flavor. The superfood loaded dish makes it a guilt-free indulgence.


Yields 1 Entree Sized Serving

1/4 C Quinoa, dry

2 C Hearts of Romaine, chopped

1/2 C Black Beans, no-salt added or dried & cooked

1/4 Avocado, sliced

1 Roma Tomato, diced

1 T Salsa

Juice of Fresh Lime

Wow-A-Chihuahua (Whole Foods) or your own blend of cumin, cayenne, garlic, chili, cilantro, onion & red pepper

Fresh Cilantro

  • Place quinoa in a pot with 1/2 C water, and bring to a boil.
  • Once boiling, cover and let simmer, until the water is absorbed.
  • Once quinoa is finished cooking, mix in Mexican Seasoning and lime juice, and stir well.
  • Chop romaine and place in a bowl.
  • Scoop the seasoned quinoa onto the greens.
  • Add the remaining ingredients, and top with salsa.

IMG_4603If you’re craving delicious tacos, this south of the border recipe brings all the flavor.

2-3 Small Organic Corn Tortillas

1/4 Avocado, Chopped

1 Small Roma Tomato, Chopped

1-2 T Daiya Pepper Jack

2 t Wow A Chihuahua

Juice of 1/2 Fresh Lime

Layer ingredients on tortillas, and bake in toaster oven until cheese is melted.


Deliciously Healthy Black Bean Quinoa Collard Wraps

Collard wraps are a lunchtime staple for me. Quinoa and beans are a great base, but adding the right veggies and spices takes it from bland to incredible. This superfood packed recipe has a serious boost of flavor and rings in at only 284 calories.

Yields: 1 Entree Size Serving

2 Whole Collard Green Leaves (with stem)

1/2 C Quinoa, cooked

1/2 C Black Beans, cooked (I used dried to avoid sodium)

1/4 Green Bell Pepper, Steamed

1 oz Artichoke Hearts, Steamed

1 T Fresh Guacamole

2 T Daiya Pepperjack (a dairy, casein, soy & gluten-free cheese)

  • Cut each collard green leaf off of the stem, into two pieces (four pieces total)
  • Fill with all ingredients (or ingredients of your choice)
  • Microwave for 45 seconds to steam collard green and melt cheese.
  • Roll up into a wrap and enjoy!

This recipe is incredibly filling and packed with superfoods and protein. It’s vegan, gluten-free and soy-free. It makes for a great post-workout lunch!

Nutritional Content includes all ingredients & 4 collard wraps: Calories: 284 | Fat: 7.1 g | *Sodium: 183.7 mg | Carbs: 43 g | Fiber: 12.6 g  | Protein: 12.3 g

(*Based on using dried beans without salt)

Guilt-Free Thanksgiving Dishes

Sticking to healthy eating during the holidays can be tricky. Luckily, there are numerous holiday inspired recipes that can keep us in check, without missing out on the flavor. These vegan and gluten-free dishes are some of my favorite!

Harvest-Stuffed Portobello Mushrooms

Delish Squash Bisque

East West Baked Vegetables

Rainbow Stuffed Peppers

Veggie-Tumeric Quinoa

Roasted Sweet Potatoes

Vegan Pumpkin Pie with Gluten-Free Pecan Crust

No-Bake Pumpkin Spice Cookie Balls (Vegan/Gluten-Free/Sugar-Free)

Healthy Super Bowl Recipes