Cranberry Almond Quinoa Chick’n Salad (Beyond Meat & Virtual Vegan Potluck)

If our Chickpea Salad Sandwiches and Cranberry Walnut Quinoa Salad had a love child, this quinoa and Beyond Meat dish would be it’s beautiful little offspring.

I figured this would be a nice dish to share at the Virtual Vegan Potluck, because it’s super simple to make, easily adaptable to accommodate most ingredients and is rather wallet-friendly as well.

It’s also a symbolic milestone for me, which is why I’m choosing to share it now. I first blogged about the original idea for this dish about two years ago, when this blog was just an itty, bitty baby. I mentioned how, in my pre-veg days, my aunt would always make me a chicken, walnut salad with celery, green onions and mayo. And I would eat it constantly when I held a summer job at a pool. I loved that salad and it was an ideal dish for eating, chilled out in the sun on any given day.

Flash forward years later, and I’m on my way out of the corporate world and back to the pool (part-time). I’ve taken a huge leap of faith and decided to leave my stable office job and devote most of my time to this blog, vegan cooking and prepping meals for raw vegan and vegan clients. I’ve had to personal chef customers the past two years, and I’ve realized that is the only thing I want to do with my life. Vegan cooking is my absolute passion and as much as I love cooking for Jim and I, cooking for other people who are looking to make a healthy change is even more fulfilling.

So this Virtual Vegan Potluck is a great start to getting more involved and investing more time in my blog. Making connections with other vegan bloggers has been amazing thus far, and I only hope it continues.

That being said, I have also been in contact with some companies who produce vegan foods and Beyond Meat is the first one I’m working with. Their “chicken” is insanely realistic, and incredibly delicious. It’s a bit strange to be eating something that so closely resembles chicken, but it’s easy to put that thought out of your mind when it tastes so good. It’s also good to know that it isn’t made with a laundry list of impossible-to-pronounce ingredients  Non-GMO ingredients, carrot fibers, pea protein and other normal items make up these yummy meat look-alikes and I am so thrilled that there’s a great alternative to use when I’m strapped for time.

And with this quinoa salad? It makes this dish absolutely unreal!

ENJOY!

2 1/2 cups cooked quinoa

2 cups chopped Beyond Meat Chicken strips

1 1/4 cups chopped cranberries

1 cup chopped almonds

1 cup chopped celery

3/4 cup chopped cucumber

3/4 cup chopped red onion

1 tbsp olive oil

1/2 tsp sea salt

1/4 tsp black pepper

RAW VEGAN MAYO

1 cup raw cashews, soaked for 2 hours

1/2 cup water

1/4 cup olive oil

3 tbsp lemon juice

1 tsp Dijon mustard

1 tsp apple cider vinegar

1/2 tsp sea salt

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THANKS FOR READING AND CHECK OUT ALL THE OTHER GREAT MEALS AT THE VIRTUAL VEGAN POTLUCK, CLASS OF MAY, 2013!!

vvpLOGO

 

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. Interesting post! I am also working on the Beyond Meat products, too 🙂 and currently developing recipes soon this month! I thought it was pretty good for the texture, but I wish it was shredded or cubed. And awesome recipe on the vegan mayo and great to see you guys here on VPP! How’s Boston?!

    Happy Virtual Vegan Potluck 3.0 Day x

    ♡ rika, vegan miam
    http://www.veganmiam.com
    ★ we travel + eat vegan blog ★

  2. Thank you! I really love the Beyond Meat-almost too much! And I did cube them 🙂 Your VVP dish looks absolutely amazing!
    Boston is good! Weather is finally improving!

  3. Love the look of that raw mayo!

  4. It’s amazing how the Beyond Meat chicken looks exactly like chicken! I checked out their website and wish they had a plain flavour, so I could add my own seasonings.

    I like how your recipe includes cranberries because they’re my favourite to put in salads. They have some antioxidants, which are good and are so tasty!

    The only thing is that I find them to be pretty sweet. I’ve been trying to reduce unnecessary sugar in my diet lately.

    I can’t wait to try your vegan mayonnaise! I can imagine it would have that nutty flavour, which would be a great addition to foods. How long does it keep for in the fridge?

  5. I haven’t tried this product yet – not sure if my Whole Foods is carrying it, but I’m curious! Your salad looks absolutely wonderful (and “authentic”)! Thank you so much for participating in the Potluck!

  6. Thank you Poppy! 🙂

  7. I’ve dehydrated my own cranberries before, and even though they can be time-consuming, they are SO yummy and have no added sugar! The mayo can keep up to 2 week usually…I almost always eat it all within a few days though 🙂

  8. Thank you, thank you, thank you, Annie for putting on this great virtual event! This salad is easy and yummy without the “meat” too 🙂

  9. Love your chick’n salad with Beyond Meat! We’ve been playing around with it too. Recently, we had it with some pasta and marinara with a little vegan mozzarella. YUM!

  10. Thank you, Carmella! It seriously go SO well with any vegan dish 🙂

  11. What a divine quinoa salad! I love it all! I already make my own veganaise but this raw cashew one looks insanely tasty too! A must make!

    You have a cool blog over here. I am not a vegan but do cook, bake & eat vegan at least 5x/week & I blog about it too! 🙂 Greets from a foodie from Belgium!

  12. So nice to hear from someone from overseas! How do you make your veganaise? Even if you’re vegan one day out of the week, it makes a huge difference 😉

  13. Congrats on making such a big change, I’m sure it was a nerve racking decision to make and I wish you all the success in the world! I’m hoping to do something similar in (hopefully) the not too distant future.
    Beautiful salad! We can’t get Beyond Meat here yet, so I might try this with chickpeas or Gardein. I really want to try your mayo recipe!

  14. HOLY CRAP. That Chick’n looks FOR REALS. Weird/Awesome! I make another raw cashew mayo, but now I’ve gotta try yours! Fabulous salad!

  15. It really is mildly creepy it tastes so legit! Thanks for checking us out 🙂

  16. Thank you, Maggie! It is a big change, but very worthwhile! And replacement foods like Beyond Meat make it easy to have a diet that is cruelty-free, but you don’t feel like you’re missing out on foods you love!
    And this is JUST as good with other products or chickpeas…we originally did it with chickpeas for this dish…http://theveganpact.com/2013/02/chickpea-salad-sandwiches/

  17. Yum! I am getting so many great ideas. Thank you for sharing.

  18. No beyond meat where I live… but the rest of the recipe looks so good, I am sure it will still be great.
    I admire your lifestyle change, it must be great doing what you love everyday AND you get paid to do it 🙂

  19. This looks great! (And I somehow always end up bringing similar dishes to outdoor gatherings– it’s perfect potluck food!)

  20. Thank you Teresa! We love inspiring others 🙂

  21. We just recently tried Beyond Meat…even though it’s awesome, we’ve made this salad all the time without it and it’s SO yummy!

  22. Thanks Allison! Quinoa is seriously the easiest potluck dish. It’s so perfect and everyone loves it!

  23. Lovely one-pot dinner! Thanks for sharing.
    x Vix
    vixbakes.com :: vegan baking + raw desserts

  24. One pot dinners are my fave 🙂 Thank you!

  25. Got my Beyond Meat Chicken-free Strips – going to make your salad this weekend – yay!

  26. Yay! So happy to hear-I’m so glad the VVP was full of so many awesome recipes!

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  1. […] which many faux meats are guilty of. Thus far, I’ve used them for fajitas, quesadillas, quinoa salad and in a chopped “bacon” salad. And they were all outstanding. Even my steak-loving […]

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