Quinoa Salad from Healthy Choices with Dr. Darlene Blaney (and a Bonus Quinoa Thai Salad Recipe)

Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist.  It is a simple recipe, but delicious!  And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals!


  • 2 1/2 C. Water
  • 1 1/2 C. Quinoa
  • 1/2  tsp. Celtic Sea Salt 
  1. Wash quinoa very well in fine-mesh colander under running water.
  2. Bring water to boil.
  3. Add Sea Salt and Quinoa.
  4. Cover and simmer for approximately 15 minutes until water is absorbed.
  5. Remove from heat and chill.
Add to the Salad:
  • 1/2 C. Sliced Green Onion (or Chives)
  • 1/2 C. Sliced Black Olives
  • 1 Medium Ripe Tomato, diced
  • 1/2 C. Cucumber, diced
  • 1 Red or Orange Bell Pepper, seeded and diced
  • 1/3 C. Olive Oil
  • 2 T. Lemon Juice
  • 1/2 tsp. Garlic Powder
  • Sea Salt to Taste (optional)
  1. Mix dressing thoroughly
  2. Toss with Salad
  3. Allow salad to marinate in fridge for 30 minutes before serving.  Serves 6.
Thai Quinoa Salad


(adapted from salad at http://www.cookwithcampbells.ca)
  • 2 1/2 C. Water
  • 1 1/2 C. Quinoa
  • 1/2  tsp. Celtic Sea Salt 
  1. Wash quinoa very well in fine-mesh colander under running water.
  2. Bring water to boil.
  3. Add Sea Salt and Quinoa.
  4. Cover and simmer for approximately 15 minutes until water is absorbed.
  5. Remove from heat and chill.
  6. Toast peanuts (below) for 10 minutes in oven at 350F, watching so not to burn, and cool
Add to the Quinoa:
  • 1 1/2 cups Shredded Red Cabbage
  • 1 cup        Carrots, julienned (matchsticks)
  • 1/2 cup      Cilantro, chopped
  • 4-5             Thai Basil Leaves, minced
  • 1/2 cup      Green onion, cut at a bias
  • 1/2 cup       Unsalted Peanuts, toasted and chopped
  • Juice of 2 Limes
  • ¼ cup  Organic Peanut Butter
  • 3 tbsp  Tamari
  • 2 tbsp  Liquid Honey
  • 1 tsp    Toasted Sesame Oil
  • 1 tsp    Olive Oil
  •  Water to thin
  • 4-6 Lime wedges for garnish
  1. Gently assemble salad together in a medium-size bowl
  2. Blend up the Dressing
  3. Fold 1/2 Dressing into the salad and do a taste test-- if more is needed, add.  Put the rest in a jar in the fridge for your next yummy Thai Quinoa Salad (or double the recipe for a pot luck)
  4. Garnish with the Lime wedges
  5. Chill for about 30 minutes to mingle the flavours.  Serves 6.

Lentil Roast, a Healthy Choices Vegan Recipe by Dr. Darlene Blaney, PhD Nutritionist

Here is the delicious recipe for a Lentil Roast, as presented by Dr. Darlene Blaney at the Healthy Choices Cooking demo and sampling at our Comox Valley Adventist Church on March 2, 2015. Wish you could have been there!


  • 2 C.        cooked Lentils (Beluga or green lentils work well)
  • 1 C.        finely-ground Pecans
  • 1 3/4 C.  Soymilk (or other unsweetened non-dairy milk of choice)
  • 1 small   Onion, chopped finely
  • 1/2 tsp.   Celtic Sea Salt OR   1 T. Bragg All-Purpose Seasoning
  • 1/2 tsp.   Poultry Seasoning
  • 1/4 tsp.   Garlic Powder
  • 1 1/2 C.  Crushed Cornflakes (Nature's Path Cereal)


  1. Mix well all ingredients together in a bowl.
  2. Pour into a lightly oiled 9" square casserole dish.
  3. Bake at 350 degrees F. for 1 hour.

Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)

Delicious Vegan "Pumpkin Cheesecake"
This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie!

For the Crust:

  • 1 1/2 C. Graham Cracker crumbs
  • 1 C.       Fresh Walnuts, ground fine
  • 1/3 C.    Grape Seed Oil
  • 1 T.        Liquid Honey
  1. Mix ingredients together in a mixing bowl.
  2. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan.
  3. Bake at 350 degrees F. for 10 minutes or until golden brown.
For the Filling:
  • 2 x 349 g Pkg. Firm Silken Tofu
  • 2 C.         Pumpkin, cooked and mashed
  • 1 C.         Cane Sugar
  • 2 tsp.       Cinnamon
  • 1/2 tsp.    Ginger Powder
  • 1/2 tsp.    Nutmeg
  • 4 T.         Corn Starch
  • 1 T.         Lemon Juice
  1. Place all ingredients into a blender.  Blend until smooth.  Pour into crust.  Smooth out nicely.
  2. Bake at 350 degrees F. for approximately 1 hour or until set and it begins to brown on top.
  3. Remove from oven and drizzle with melted carob chips.
  4. Chill.
Serves 12.

Quick Mexican Tortilla Casserole with Cheeze Sauce (Healthy Choices Wellness Workshop)

Quick Mexican Tortilla Casserole with Cheeze Sauce
This is another one of Dr. Darlene Blaney's fab vegan recipes from the Healthy Choices Cooking Demo that was held at our Comox Valley Adventist Church on the weekend of March 27-29, 2015. This was a favourite that day for many of us!

First off, I would go ahead and make the "cheeze sauce"recipe:



1 C.     Raw Cashew Pieces
1/4 C.  Nutritional Yeast Flakes
1 T.     Braggs All Purpose Seasoning
1          small Garlic Clove
Pimento, unpickled (pimento is just roasted red bell pepper!)
1/2 C.   filtered Water
3 T.      fresh Lemon Juice
2 T.      finely chopped Onion
1 tsp.    Celtic Sea Salt

Blend all the above ingredients together and set aside.



1       small Onion, minced
1 C.  Salsa
1       Red Bell Pepper, chopped and seeded
1       large bunch Spinach, chopped
4 C.  thick Tomato Sauce
1 recipe of "Cheeze Sauce" (above)
1 1/2 C. cooked Kidney Beans (rinsed if from a can)
2       small Zucchinis, cubed
2 T.   Mild Chili Powder
2 T.   Nutritional Yeast
1 tsp. Celtic Sea Salt
1 tsp. dried Basil
1 pkg. Corn or Wheat Tortillas


  1. In a skillet, simmer saute the vegetables, add tomato sauce (set a little aside for bottom of casserole dish), salsa, spices, salt and kidney beans. Set aside.
  2. In a 9x13 baking dish, spread evenly the set-aside Tomato mixture.
  3. Layer in 6 tortillas.
  4. Over the 6 tortillas, pour 1/2 of Tomato mixture, and 1/2 of the Cheeze Sauce.
  5. Layer another 6 tortillas
  6. Pour remaining tomato sauce over tortillas, then remaining Cheeze Sauce.
  7. Bake in a 350 degree F. oven for 25 minutes.
  8. Let sit for 5 minutes, then cut into squares and serve.
You might also like to try Vegan Pumpkin "Cheesecake"

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