This salad is highly adjustable. The base is made from quinoa, but you could also use bulgur or brown rice. As a staple green You can add any edible greens that you find in your garden or local area.

Wild Green Quinoa Salad [Vegan]

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Cooking Time



  • 1 cup of uncooked quinoa
  • 1 cup of fresh spinach
  • 1 celery stalk
  • 1 tomato
  • 2 tablespoons of chopped sun dried tomato
  • 1 red paprika
  • 2 handfuls of mixed ground elder, dandelion, and ramsons
  • 1 avocado
  • 1 tablespoon of apple cider vinegar
  • a handful of parsley
  • a splash of extra virgin olive oil (or other)
  • salt and pepper to taste
  • optional: sesame seeds, reddish micro greens, and pea shoots


  1.  Cook the quinoa. Bring to boil 2 cups of water, add the quinoa and let it cook on medium heat for about 20 minutes until all water is absorbed.
  2. In a large bowl, mix all greens and sun dried tomatoes. Chop the tomato and paprika and add to the bowl.
  3. Stir in the cooked quinoa, add the olive oil, apple cider vinegar, and seasoning.
  4. Finally, I topped my salad with some sesame seeds and pea shoots. Serve the salads alone or with toasted bread.


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