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Vegan Superfood Salad

Vegan Superfood Salad

By:  Chef Guillermo Russo



2 cups quinoa (cooked)

1 cup tomatoes (seeded & cut in small cubes)

¾ cup cucumber (seeded & cut in small cubes)

½ cup pickled red onions (chopped)

½ cup celery (sliced thinly)

1 cup sliced almonds (toasted)

½ cup pumpkin seeds (toasted)

½ cup Miski Organics Dried Golden Berries

¼ cup Miski Organics Yacon Flakes

1 cup parsley (chopped)

½ cup mint (chopped)



¼ cup Miski Organics Yacon Flakes

¼ cup puffed amaranth



200 g passion fruit puree

100 g sugar

¼ knob ginger (peeled and chopped)



First make the dressing by placing all ingredients for it in a small pot and bringing it to the boil for 10 minutes. Pass mixture through a strainer to remove ginger bits. Prepare the dressing at least 2 hours before needed to allow to cool.


Place all the ingredients from the ingredient section above into a bowl.  Add ¼ cup of the dressing, salt and pepper to taste.


Garnish each plate with a handful of Miski Organics Yacon Flakes and puffed amaranth.  This salad should be dressed to order and not too far in advance.