California "Chicken" and Quinoa Salad


  • 16 ounces Chick’n or Tempeh, cooked or steamed
  • 2 tablespoons rice wine vinegar
  • 2 cups cooked quinoa
  • 1 cup grapes, sliced
  • 1 cup celery, diced
  • ½ cup pecans, chopped
  • ½ cup tofu mayo, veganaise or low fat mayonnaise of choice
  • + 6 more ingredients
    • 1 tablespoon maple syrup (or liquid sweetener of choice)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon sea salt (more or less to taste)
    • ½ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper

1. In a large bowl combine protein (Chick’n, tempeh or chicken), quinoa, grapes, celery and pecans. 2. In a smaller bowl combine mayonnaise, rice wine vinegar, maple syrup, garlic powder, onion powder, sea salt, black pepper and cayenne pepper. Stir until well combined. Toss with quinoa mixture....

View full recipe at SpringPad


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