Grilled Leek & Date Quinoa Salad

We added in some peas to this salad and you can also add in white beans to make it more dense. Shoot for 1/2 cup of steamed peas or cooked beans

Grilled Leek & Date Quinoa Salad

Yield: Roughly 4 servings

Serving Size: 3/4 cup of salad


  • 1 cup quinoa, cooked according to package directions (we use TruRoots Sprouted Quinoa)
  • 3 TB organic radish, thinly sliced
  • 1 organic leek, top removed and sliced thin
  • 6 organic scallions, sliced
  • 4 dates, pits removed & chopped
  • 3 TB mint, coarsley chopped
  • 1 lemon, zested and juiced
  • 1/4 cup cold-pressed extra virgin olive oil
  • Himalayan crystal salt (or Celtic sea salt) & black pepper, to taste


  1. Prep the quinoa according to package directions (it's 2:1 ratio for cooking. I.E. 1 cup of quinoa to 2 cups water) - set aside in a bowl and fluff with a fork
  2. In a large skillet, heat a tsp of olive oil over medium heat and add in the scallions, leek, and dates- cook until greens are lightly browned and dates are soft.
  3. Prep the dressing by mixing the lemon zest, juice, olive oil, salt, & pepper in a small bowl.
  4. Place the scallions, leeks, & dates in the bowl with the quinoa and lightly mix. Then, add in the radish & mint.
  5. Scoop out 3/4 cup from the bowl for a serving and drizzle with the dressing mixture.
RecipesAshley Pettit