• 2 medium carrots grated
  • 1 medium red bell pepper chopped
  • 1 small onion sliced
  • 1 cup cooked, drained red kidney beans
  • 2 cups finely shredded white cabbage
  • 1 cup cooked quinoa (1/2 cup quinoa cooked in 1 cup water or chicken/vegetable broth)
  • 1 Tbsp coconut oil
  • salt to taste


  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1/4 tsp Dijon mustard
  • 1/4 tsp finely chopped ginger
  • 1 stalk green onion (green part chopped)
  • 1/4 tsp Mrs. Dash seasoning *
  • Black pepper to taste


  • Toast quinoa in a pan (no oil ) for a 3-5 minutes until you get a nutty aroma
  • Wash quinoa and allow to drain in a fine mesh strainer (Skip if your quinoa is pre-washed)
  • Cook quinoa in water in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer until quinoa is tender about 12-15 minutes
  • Heat oil in a pan, saute onions till golden brown
  • Add corn, season with salt and cook for 5-7 minutes
  • Grate carrots and set aside
  • Finely shred cabbage and set aside
  • Chop red pepper. When quinoa has been cooked and cooled, add red pepper and mix
  • Drain kidney beans after boiling. If using canned beans rinse thoroughly
  • Add dressing ingredients to a bowl and whisk to combine
  • Add all ingredients to a bowl pour dressing to coat, mix and enjoy!

Mrs. Dash Original is an excellent way to reduce sodium and enhance flavour using spices. It contains onion, spices (black pepper, parsley, celery seed, basil, bay marjoram, oregano, savory, thyme, cayenne pepper, coriander, cumin, mustard, rosemary), garlic, carrot, orange peel, tomato, lemon juice powder, citric acid, oil of lemon.