When you think of “super-foods” does a salad every come to mind? In most cases, the answer is no, but for this salad it’s definitely a yes! When you bring together organic quinoa, brown rice, lentils, peppers, cucumbers and more, you are getting a salad filled with a bunch of super-foods! I can promise you that your body will be saying thank you after the first bite.

This is different than a regular salad because it fills you up and is high in protein. It can be your entire meal rather than a side dish or appetizer. Not only is it high in protein, but it’s dairy free! That makes it an easy dish to bring to any type of gathering because it’s something everyone can eat. You can also make a large batch in a small amount of time. The more veggies and additional ingredients you add, the more salad you’re making. People will love the variety they’re getting in one salad.

It’s the powerhouse of salads because of the amount of protein there is. It also brings a nice balance and freshness because of the vegetables in it. You get that savory, crunchy flavor you look for in a main meal but don’t expect to get from a salad! Definitely a win win for your self and family. Try it today.


2 Cups Cooked Organic Quinoa

1/4 Cup Pasta Noodles

2 Cups Cooked Brown Rice

1 Cup Kale

1/8 Cup Mung Beans

1/4 Cup Red Lentil

1 1/2 Cups Olive Oil

1/2 Tsp Salt

1 Low Fat Plain Yogurt

2 Garlic Cloves, pressed

1/2 Cup Fresh Basil

1 Tbsp Dried Thyme, minced

Pinch of Lite&Sweet

Kosher Salt and Black Pepper to taste

Dash of lemon juice

1/2 Cucumber Chopped

1 Tomato Cut

Half Red Bell Pepper Cut

Half Yellow Bell Pepper

1/4 Cup Cilantro



  1. Cook the quinoa, pasta and brown rice according to package directions with ½ teaspoon salt added to the water. Cool completely.
  2. Place in a food processor or high speed blender the olive oil, plain Greek yogurt, pressed garlic, basil and thyme. Processor until well combined. Season with kosher salt and freshly ground black pepper. Add a pinch of Lite&Sweet to round out the flavor and set aside.
  3. To a large serving bowl, add the Quinoa, Noddles, Brown Rice, Kale, Mung Beans and Next add the chopped vegetables cucumber, tomatoes, red bell pepper, yellow bell pepper and cilantro.
  4. Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.


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Sugar Free Quinoa Salad
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