Lemon Chive Quinoa Salad

Prep Time:

15 Minutes

Cook Time:

15 Minutes


3 Servings



  • 1 block silken tofu (16 ounces)

  • 1/4 c. powdered goat milk

  • 1 tsp. fresly grated lemon peel

  • 2 tbsp. lemon juice

  • 1/3 c. chopped chives

  • 3 cloves garlic, minced (about 1 teaspoon)

  • 1 tbsp. rice vinegar

  • salt and pepper


  • 3 c. shaved or thinly sliced carrots

  • 1-1/2 c. cooked quinoa (1 cup dry)

  • 1 can chickpeas, drained and rinsed (15 ounces)

  • 3/4 c. diced cucumber

  • 3/4 c. baby arugala

  • 3 tbsp. chopped basil

This healthy quinoa salad with a creamy citrus goat milk dressing is excellent for lunch, dinner and is the perfect side dish for potlucks and parties!


  1. Prepare the dressing: Combine silken tofu, powdered goat milk, lemon peel, lemon juice, chives, garlic, rice vinegar, and salt and pepper in blender container. Cover and blend on high 1 minute, pausing to scrape edges as needed, or until dressing is smooth and pourable.

  2. To make the salad in a jar: Spoon about one-third of the dressing into the bottom of a jar. Layer one-third of the carrots, cooked quinoa, chickpeas, cucumber, arugala, and basil. Repeat with additional jars until ingredients are used. To serve, turn the jar upside down onto a plate and stir if desired.