Vegan Quinoa Salad

This is one of my favourite dishes to eat for lunch; It’s super easy to make and it’s perfect to throw together at night and bring to work for lunch in the morning. The great thing about this salad is it’s so versatile you can add in or swap out whatever veggies to want! And if you don’t like quinoa, you could use pasta or couscous instead. It’s very light, but filling because of the high protein content of thr quinoa and chickpeas, and it’s super refreshing from all the fresh vegetables.

Quinoa
1 cup of quinoa, rinsed
1 1/2 cup vegetable broth

Main
1 can of chickpeas, rinsed
1 cup of sweet corn
1 bell pepper
2 tomatoes, chopped
1 onion, chopped
2 stalks of celery, chopped
1/2 english cucumber, chopped
1 hand full of kale, chopped
fresh green onion, chopped
fresh cilantro, chopped

Dressing

juice of 1 lemon
4 garlic cloves, minced
1 teaspoon of oregano
1 teaspoon of parsley
a small handful of fresh cilantro, chopped
a pinch of sea salt
a pinch of ground pepper

Instructions

In a fine mesh sieve, rinse the quinoa, then add to a pot with the vegetable broth

Bring to a boil, then cook on a medium heat for approximately 15 minutes, or until the broth is fully absorbed into the quinoa 

While the quinoa is cooking, chop up all the fresh vegetables and add to a large bowl

Fluff the quinoa with a fork when cooked and add to the bowl with the vegetables

Mix all the ingredients together with the dressing

Refrigerate for at least 1 hour, serve chilled and enjoy!

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