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Edibles Recipe: Canna-Quinoa Salad

Canna-Quinoa Salad on a Yellow Plate with Fork
Photo by Bruce Wolf


Edibles Recipe: Canna-Quinoa Salad

This salad takes advantage of nature’s bounty, offering a more conscious eating alternative for dealing with the inevitable munchies that follow a session.

As more people learn about the downside of consistently consuming processed food, making healthier eating choices is becoming a priority. Right now is the perfect time of year to get your eating habits in order. Although you can use frozen veggies, we highly suggest going the extra mile to get some fresh ones. Bonus points if you can get to a farmer’s market and get some local produce for this meal.

Canna-Quinoa Salad

Serves 4


2 cups cooked quinoa, ½ cup cooked according to package directions
2 tablespoons olive oil
1 cup corn niblets, fresh or frozen
1 cup edamame, frozen
1 cup peas, fresh or frozen
1 can chickpeas, drained
1 bunch mint, rinsed and chopped
¼ cup red onion, chopped
1 additional tablespoon olive oil
2 tablespoons canna-olive oil
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon garlic, minced
½ teaspoon black pepper
½ teaspoon salt


1. Place the quinoa in a large bowl.

2. In a large skillet heat the olive oil and sauté the corn, edamame, peas and chickpeas for 5-7 minutes. Allow to cool.

3. Add the cooked vegetables to the quinoa along with the chopped mint and the red onion.

4. In a small bowl, combine the olive oils, lemon juice, cumin, garlic, black pepper and salt. Toss well and divide between four dinner plates.

Originally published in issue 15 of Cannabis Now.

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