One thing I love about cooking with whole grains is that you can make a large pot of something like quinoa, or rice, and use it throughout the week. Food prep once a week SAVES MY LIFE! We don't always have tons of time to create a new meal throughout the day, so prepping with something like quinoa allows you to use it many times throughout your week.

That is where I discovered this salad recipe. It keeps well (almost a week) although it's so delicious, chances are you will eat it all long before it's expiration date! And the best part? It is soooo simple!

All you need it

- 1 cup cooked quinoa (once cooked, set aside until cool)

- one large handfull of greens (I used spinach)

- half a cucumber, diced

- one bell pepper (any colour works), diced

- 1 grated medium to large carrot

- 1/2 block grated vegan cheese (I use Daiya's Jalapeno Havarti "Cheese")


For the dressing

- 1/3 cup olive oil

- 1/3 cup apple cider vinegar

- 2 tbsp dijon mustard

- 1 tbsp lemon juice

- pinch of salt

- 1 tbsp ground pepper

*Wisk together dressing and pour over entire salad.


This is perfect if you have a potluck you're heading to, or some friends over for a meal, it goes far, is cheap to put together, and is savoury and delicious! is Cochrane's only source for community news and information such as weather and classifieds.

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