It was time, though, to create a version that was just as yummy and convenient, but dairy-free. After all, holidays call for mashed potatoes. And Meatless Monday calls for mashed potatoes. Heck, every day calls for mashed potatoes! Why not lighten them up a bit and make them accessible to everyone while you’re at it?!

Creamy, dreamy almond milk to the rescue! Yep, today I’ve teamed up with Silk® – another product I’m a huge fan of – to bring you these Vegan Slow Cooker Mashed Potatoes with Garlic & Chives. And they are SO GOOD. Pass the vegan gravy and let’s goooo!

My goal was to create a mashed potato recipe that’s tasty for all – not just the vegans or dairy-free folks at the table. One that’s phenomenal with vegetarian gravy (that’s easy to make dairy-free, too!) Thanks to Silk Almondmilk in place of the half-and-half or cream, we now have one mashed potato recipe for everyone!

Of course, if you’re the vegan in the mix, you might just clutch the bowl to your chest and growl “mine!” whenever any grabby hands come close.

Not that I would do that. Nuh-uh.

The post Vegan Slow Cooker Mashed Potatoes with Garlic & Chives appeared first on Kitchen Treaty.

I’d been trying to come up with a quinoa-based veggie patty to share with you today, and was failing. Stupid falling apart veggie burgers! So I decided to put my remaining quinoa to better use: this protein-rich, veggie-packed, party of a salad.

I used vibrant sugar snap peas along with crunchy grated carrot and a double onion-y (but not overpowering!) one-two punch: some finely chopped red onion, and a nice handful of spring chives.  In fact, if this salad wasn’t so dang colorful, I would have gone with its original name, “spring quinoa salad.” But “confetti” won out. Confetti should always win out, actually. Even if you’re vacuuming it up for years (actual confetti, not this salad).

Both my slightly vegan-averse guy and myself believe that the lightly toasted pepitas make this simple salad sing. That added little crunch adds the perfect amount of texture to each and every bite.

It takes just a few minutes to toast the pepitas in a saute pan. Definitely worth it.

This quinoa vegetable salad is terrific right after it’s tossed together, but next-day portions are even better. Totally the bee’s knees. Lunch leftover recipes = the best kinds of recipes.

More Easy Quinoa Salad Recipes

• Quinoa Tabbouleh
• Tabbouleh Hummus Mason Jar Salads
• Lemony Quinoa Chickpea Salad with Fresh Dill
• Quinoa Berry Salad

If you try and love this recipe for quinoa chickpea salad, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Quinoa Vegetable Salad Recipe

This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6 servings

Author Kare

Ingredients

• 1/2 cup dried quinoa about 1 1/2 cup cooked
• 2 cups sugar snap peas
• 1/2 cup raw pepitas pumpkin seeds
• 1/2 cup grated carrots about 2 small carrots
• 1/4 cup finely diced red onion about 1/4 small onion
• 1/4 cup minced chives
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Cook the quinoa according to package directions. Set aside and allow to cool.
• Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
• Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
• Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
• Taste and add additional salt and pepper if desired.
• To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.

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