Creole Quinoa Salad
Prep time
Cook time
Total time
This healthy summer salad has depth of flavor with just a touch of spice. To heat things up, you can add a little cayenne or hot peppers, as noted below.
Recipe type: Salad
Cuisine: Creole
Serves: 8 servings (6 cups)
  • 1 cup garbanzo beans, rinsed
  • 1 tablespoon + 1 teaspoon olive oil
  • ½ teaspoon Cajun seasoning
  • 1 cup uncooked quinoa
  • 1½ tablespoons Creole mustard
  • 1 tablespoon honey (sub agave nectar for strictly vegan)
  • 1 tablespoon white wine vinegar
  • ½ teaspoon kosher salt
  • 1 avocado, peeled, pitted and chopped
  • 2 cups loosely packed arugula
  • 1 cup halved cherry tomatoes
  1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together the garbanzo beans, 1 teaspoon oil, and Cajun seasoning. Spread the seasoned beans in a single layer on your prepared baking sheet. Roast for 25 minutes, or until lightly browned and crisp. Let cool completely.
  3. Toss beans, 1 teaspoon oil and seasoning in a medium bowl; spread in a single layer on a rimmed baking pan. Roast 25 minutes or until golden brown and crisp; cool completely.
  4. While the garbanzo beans cook, prepare the quinoa as directed on the package.
  5. In a large bowl, whisk together the mustard, honey, vinegar, salt, and remaining 1 tablespoon oil. Fold in the avocado, avocado, arugula, tomatoes, and cooked quinoa. Serve topped with the crispy garbanzo beans.
Spicy Version: You can stir in a dash of ground cayenne or ¼ cup seeded and minced jalapeño peppers.
Nutrition Information
Serving size: ¾ cup Calories: 187 Fat: 8g Saturated fat: 1g Carbohydrates: 24g Sugar: 4g Sodium: 221mg Fiber: 5g Protein: 5g
Recipe by Go Dairy Free at