Waldorf quinoa salad, gluten free, dairy free

Waldorf quinoa salad, gluten free, dairy free

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  • – 100 g organic quinoa (my preference goes for the multi-color version)
  • – 2 celery ribs
  • – 1 or 2 crunchy organic apples, whichever you like best
  • – ½ lemon
  • – 2 TBSP cashew butter, preferably pure cashew butter, meaning with no added oil; it will substitute for the creamy touch of the mayonnaise
  • – 1 non-dairy yogurt (about 100 ml, or 3.5 oz) of your choice. In France I use soy yogurt but in the U.S. my daughter would probably use coconut yogurt. Just make sure there are no suspicious ingredients in what you buy – unless of course you make it yourself


    1. Rinse and drain quinoa several times. This operation removes the bitterness of the grain. Cook washed quinoa in a large amount of boiling water, about 12 minutes. You know it is cooked when the germs pop out of the grains. Drain immediately to prevent overcooking.

    2. Chop celery ribs and apples. Squeeze lemon over vegetables and fruit to prevent browning.

    3. In a small bowl, thin cashew butter with 2 TBSP water. Consistency will seem harder at first but then it will eventually relax under your tender loving care! Mix in non-dairy yogurt. Your dressing is ready.

    4. Assemble all the ingredients: quinoa, celery, apples, creamy dressing, and walnuts, salt (and pepper) to taste, mix well and enjoy! (This is making me hungry just typing it, I swear!)


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