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Quinoa Trailblazer Salad with Maple Tamari Roasted Almonds | vegan + gluten-free || Eat Spin Run Repeat

Quinoa Trailblazer Salad

  • Author: Angela @ Eat Spin Run Repeat
  • Total Time: 20 minutes
  • Yield: 11 cups 1x


Light up your tastebuds and make boring work lunches a thing of the past. This Quinoa Trailblazer Salad with Tamari Maple Almonds is sure to make your co-workers jealous!



For the roasted almonds:

  • 1/3 cup raw almonds
  • 1 tsp each maple syrup and low sodium tamari, plus a few pinches of sea salt
  • 1 tsp coconut oil

For the salad:

  • 2 cups cooked quinoa
  • ¼ cup diced red onion
  • 1 1/2 cups very finely diced celery
  • 1 cup mixed diced bell peppers
  • 2 cups diced cucumber
  • 1 cup shredded purple cabbage or radicchio
  • 2 cups chickpeas, cooked, rinsed and drained very well if canned
  • 1 cup shelled edamame
  • ¼ cup loosely packed freshly chopped parsley
  • 2 tbsp each pumpkin seeds and sunflower seeds
  • 2 tsp sesame seeds

For the dressing:

  • 3 tbsp apple cider vinegar
  • 2 tbsp each fresh lime juice and tahini
  • 1/2 tsp maple syrup
  • dash of sea salt and black pepper


  • Roast the almonds: Preheat the oven to 375F and line a baking sheet with foil. In a bowl, toss the almonds in maple syrup and tamari, then sprinkle with sea salt. Drizzle the coconut oil on top and toss again to coat. Lay them in a single layer on the baking sheet. Roast for 15-20 minutes, shaking the pan occasionally and flipping the almonds for even roasting.
  • Make the dressing: Combine all ingredients in a small jar and shake until evenly incorporated.
  • In a very large bowl, stir together all remaining ingredients for the salad. Pour the dressing over top and toss well to coat. Let the salad sit for a minimum of 10 minutes to allow flavours to develop.
  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: lunch
  • Method: no cook