Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Caprese (Without the Cheese) Quinoa Salad

caprese quinoa Mar 11, 2024

Caprese (Without the Cheese) Quinoa Salad
Serves 4-5 • Total Time: 15 minutes • FODMAP rating: high

This salad is a great one to use for lunches for the week. It can also be made into one huge salad to bring to an event. Quinoa is a gluten-free whole grain that provides 8 grams of protein and 5 grams of fiber in just one cup!

Ingredients
2 (15 oz) cans chickpeas or garbanzo beans, drained and rinsed
1 large container or 2 small bags or 10 cups spring salad mix
1 cup uncooked or 2-3 cups cooked quinoa
1 bell pepper
2-3 cups cherry tomatoes
fresh basil leaves
1 large cucumber
¼-⅓ cup sliced almonds

Balsamic Dressing
1 teaspoon minced garlic
1 ½ teaspoon dijon mustard
juice of a ½ of a lemon
½ cup plus 2 tablespoons balsamic vinegar
½ cup aquafaba* or water
⅓ cup cashews, preferably soaked
pinch of fresh basil leaves
1 teaspoon sweetener*
salt and pepper to taste

Instructions
Soak cashews as needed.
Cook the quinoa according to the directions on the package.
Place all the dressing ingredients in a blender, and blend until smooth. Divide by 4-5.
Layer the salad in a jar in this order: ½ cup cherry tomatoes, ½ cup quinoa, ¼ of a chopped bell pepper, pinch of basil leaves, ⅓ cup of chickpeas, chopped cucumbers, and 1-2 cups spring salad mix.
When ready to eat, dump the salad onto a plate.
Drizzle the dressing over the salad and add sliced almonds.

*Don’t forget to preload on vegetables before you eat!
*Aquafaba is the liquid from canned white beans
*Sweetener can be any granulated sugar or liquid sweetener like maple syrup or honey
*Nut-Free: Swap out nuts for seeds like pumpkin, hemp or sunflower seeds. Use sunflower seeds in place of cashews and soak as needed.
*FODMAP Swaps: Keep chickpeas portions to under ¼ cup and increase as tolerated; use roma tomatoes or start with 3 per portion and increase as tolerated; use water instead of aquafaba; avoid coconut, date sugar or honey

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.

Before You Dive Into This Delicious Recipe… 🍲

Caprese (Without the Cheese) Quinoa Salad

Stay connected with news and updates!

Stay Connected