I learned a new recipe recently at “What’s for Dinner?” a class that’s held at the PC Cooking School (Loblaws). On this day, Meghan Telpner was the Chef. I have read Megan’s blog and tried a few of her nutritional recipes.

I really enjoyed the class and this recipe in particular. I make it once a week as it lasts me 3-4 days. It’s loaded with tons of vegetables and the orange zest in the dressing makes it taste so delicious. Try it for yourself:

Ingredients for salad:
1 cup prepared quinoa*
1 ¾ cups prepared chickpeas**
1 ½ cups tomato, chopped
1 small bunch chopped parsley
1 small bunch chopped cilantro
¼ cup fresh basil, chopped
4 leaves of kale, shredded
½ zucchini, cut in strips or spiralized
½ cup apple, cut into shoe string slices
2 carrots, grated
1 clove garlic, minced
¼ cup pumpkin seeds, lightly toasted
¼ cup sunflower seeds, lightly toasted
*How to prepare quinoa? Click here
**How to prepare chickpeas? Click here

Ingredients for dressing:
4 tbsp olive oil
2-3 tbsp lemon, juiced
3 tbsp tamari (or light soya sauce)
2 tbsp dry oregano
zest organic orange
5-6 tbsp orange, juiced
sea salt to taste
*Mix all ingredients together and shake


Mix all ingredients in a mixing bowl. Try to use the biggest one you have, this will help to make sure the dressing is distributed evenly in your salad.

There is no real order these must go in at and you can always customize your vegetables, grains, beans and fruit to your own taste.

Makes 6 servings


Meghan’s recipe an be found on her blog:  Making Love In The Kitchen

Twitter @meghantelpner


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