Kaleidoscopic quinoa salad from The Plant-Based Anti-Inflammatory Cookbook: Delicious Whole-Food Recipes to Reduce Inflammation and Promote Health (page 147) by Linda Tyler

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  • Serves : 6

  • EYB Comments

    Can substitute white wine vinegar or sherry vinegar or champagne vinegar for red wine vinegar, canned black beans or canned kidney beans for canned small red beans, cherry tomatoes for fresh tomatoes, and green onions for red onion.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Black bean burgers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white wine vinegar or sherry vinegar or champagne vinegar for red wine vinegar, canned black beans or canned kidney beans for canned small red beans, cherry tomatoes for fresh tomatoes, and green onions for red onion.

  • lolako on May 11, 2026

    Perfect for a potluck. Added 2 tsp to the dressing to cut the acid. Once the salad it assembled, I drizzled on pomegranate molasses.

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