Spicy Quinoa Salad with almond milk

Spicy Quinoa Salad with almond milk


  • Quinoa: 1 cup
  • Water: 1 cup
  • Almond Milk: 1 1/2 cups
  • Cinnamon powder: 1 teaspoon
  • Ginger powder: 1/5 teaspoon
  • Salt: 1/5 teaspoon
  • vanilla extract: 1/2 teaspoon
  • Egg white: 1
  • Raisins: 1/2 cup
  • Honey: 2 tablespoons


Many times I find myself feeling really bored eating the same good old cereal every day during breakfast simply for the sake off my health. Alright, I hear you and I know I should not talk so lightly about important matters like my health but is there really no mid-way between eating boring and eating unhealthy so that no side is compromised? I got my answer for this question when I came across the option of having a salad for the breakfast instead.

I am not talking about a usual salad but a spicy one which is born out of a quinoa salad recipe. I understand that many of you might be struggling with a similar situation in your lives so I had to share this one with all my fellow strugglers. This quinoa salad recipe is healthy and spiced with the right amount of spices to lend this recipe a blissful taste which saves me from the morning hassles. I agree that this dish does take a slight amount of time to be fully prepared but once it does, it is the best breakfast that you can ever have.

The unique feature of this quinoa salad recipe is that it has a creamy texture but I have not added any dairy products to make it so. I have used almond milk because I am not a big fan of coconut; you can also use coconut milk but remember that the taste of coconut milk is much more overwhelming and can overtake the whole salad. Save the spices to simply sprinkle them on the top. If you want a more whole hearted meal, add more dry fruits like almonds or cashew nuts to this recipe. Another interesting twist that you can introduce to this recipe is addition of fresh fruit.

Throw in some lentils if you have it already prepared (do this overnight so that you can toss this into the mix at the last moment while preparing your breakfast). Although I have suggested you a lot of things you can do to make this quinoa salad interesting, I would strongly recommend that you don’t try all of these at the same time. Do not let your dish be spoiled by too many cooks, get it? One element that will certainly add to the dish rather than take away anything is fresh mint leaves.

It will leave you with minty breath and add a much required zing to this dish. The creaminess with the tangy mint topped off with the spices forms for the perfect breakfast for me. I hope you also feel the same once you try this gem of a recipe. Do not forget to share this delight with all your loved ones. I assure you that your friends and family will be left impressed after tasting. If you also have a spice cabinet in your kitchen like me, you will be able to find most ingredients in there otherwise a short trip to the food store shall suffice.

Cooking instructions:

  1. Add the spices and almond milk to cooked and toasted quinoa. To get the right toasting, toast the quinoas till you get a slight fragrance from it.
  2. To the quinoa mix, add the egg white and whisk thoroughly. To this, add the dry fruits, vanilla extract and the honey. Mix all the ingredients properly
  3. Have some spare almond milk and honey to increase the sweetness or heighten the creamy texture. For kids, you can also add some maple syrup to make it delicious.
  4. Refrigerate the salad overnight and eat the next day either chilled or re heated.

In my experience the chilled version of this salad tastes wonderful. The cool effect works great in summers and I and my family like to have it that way. In other seasons, let the salad reach room temperature or follow that with heating it again before serving or consuming it.