Tonight’s dinner was amazing. I had to share. I adapted a quinoa salad recipe from a website (linked below) and made up the chick’n salad sandwich myself. It was SO SO good and could easily be made during nap (or in my case while the kids tear apart the livingroom.) The salad is great as-is and the sandwich could easily be made with real chicken for the omnivores or with soy mayo and no-egg bread for the vegans.

Red Quinoa & Orange Salad w/ Cranberries and Almonds   Original Recipe Here


1 cup red quinoa
2 cups water
1/2 teaspoon salt

2 medium oranges, sliced
1/2 cup dried cranberries
3 green onions, sliced thinly (From the garden!)
1/2 cup sliced almonds
1/2 cup Trader Joes Champagne vinaigrette
Kosher salt and freshly ground pepper

1. Rinse the quinoa in several changes of water. Drain.

2. Place the quinoa in a wide saucepan and pour in 2 cups of water. Stir in 1/2 teaspoon salt.

3. Bring to a boil over high heat. Reduce heat to low and cover pan. Cook for 15 minutes. Turn off the heat and let sit for 5 minutes.  Fluff with a fork, or to cool quickly, spread the quinoa on a baking sheet. (If quinoa seems too wet, line baking sheet with paper towels before spreading out to cool.)

While the quinoa is cooking, prepare the other ingredients.

4. Mix all other ingredients in a bowl.  Set in the fridge to cool, add quinoa when cooked and slightly drained.  Mix thoroughly set in fridge to cool.  Serve cool or at room temperature.

Vegetarian Chicken Salad Sandwiches (on mini croissants, mais oui!)


3 Quorn Naked Chick’n Cutlets
1 grocery store bakery container of mini croissants (contains 12)
1/4 cup or more as needed Olive Oil Mayo (you can use any kind you like, even soy… vegan friends)
2 Tbsp Trader Joes relish (because it doesn’t have HFCS, and all others do!)
1 pinch marjoram
1 pinch cream of tartar

Cook chicken cutlets on in a pan on the stove, you can oil it if you like.  Cook till showing hints of brown.  Cut in to small, like really small, smaller than you think cubes.  Stir in remaining ingredients.  Cool in fridge till serving.  Heap onto mini croissants, oh la la!  Enjoy!