Recipe: Confetti Quinoa Salad

Fuel your workouts and your life with this simple vegan recipe from The No Meat Athlete Cookbook.

With the rise of vegan sport champions, like Olympic weightlifter Kendrick Farris and tennis star Serena Williams, athletes have been looking for ways to both stay fit and transition to a whole-food diet. The No Meat Athlete global movement has running clubs in over 70 cities, and No Meat Athlete founder and ultra-marathoner, Matt Frazier, has joined up with health coach Stepfanie Romine to create the cookbook to fuel those athletes.

The No Meat Athlete Cookbook features 150 whole food, vegan recipes that are affordable and quick to get on the table, even on busy nights. Sports Illustrated named it one of the top health and wellness titles of 2017, and here’s a sample of a delicious recipe, for you to try yourself:


The No Meat Athlete Cookbook


Makes: 2 main course or 4 appetizer salads
Time: 15 minutes, not including time to cook quinoa or make dressing

Fun and festive, this quinoa salad involves a lot of chopping but not much work beyond that. Because there’s nothing that can wilt, it holds up well, so add it to your brown-bag lunch rotation.

2 cups (370 g) cooked quinoa, cooled
1 cup (165 g) diced pineapple or mango, thawed if frozen
1 cup (165 g) corn kernels, thawed if frozen
1 large red or yellow bell pepper, diced
1 red onion, diced
2 scallions (white and light green parts), sliced
1 large tomato, chopped (about 1 cup/180 g)
1 batch Creamy Avocado-Lime Dressing
Pinch of salt and black pepper
½ cup (80 g) pumpkin seeds, preferably raw and unsalted
¼ cup (15 g) chopped cilantro

Creamy Avocado-Lime Dressing Ingredients
1 avocado, diced
1/4 cup fresh lime juice
1/4 cup cilantro leaves
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup water

1. Combine the quinoa, pineapple, corn, bell pepper, red onion, scallions, and tomato in a large bowl.

2. For the dressing, combine all ingredients in a high-speed blender. Add more water as needed.

3. Toss with the dressing and season with salt and pepper. Garnish with the pumpkin seeds and cilantro and serve. (If not eating immediately, keep the salad separate from the dressing. You need to use the Creamy Avocado-Lime dressing within 1 day, but the undressed salad will keep for up to 3 days.)

Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life, © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.



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