A healthy vegan quinoa salad paired with an equally nourishing green dressing. It’s surprising how a simple salad can become high protein green salad and even more nutrient-dense. Especially with the addition of Good Green Vitality.
Ingredients
Salad
- 1 cup quinoa
- 2 cups vegetable stock
- 1/3 cup edamame beans
- 1/3 cup green peas
- 1 avocado, diced
- 1/4 cup fresh coriander, chopped
- 2 spring onions, finely sliced
- 3 tbsp roasted cashews, for topping
- Chilli flakes, to taste
Dressing
- 1/4 cup coriander
- 1/4 cup parsley
- 1/2 cup spinach
- 1 garlic clove
- Juice and zest of 1 lemon
- 3 tbsp olive oil
- 1 tbsp Good Green Vitality
- 3 tbsp cashews
- 1/2 tsp salt
- 1 tbsp white wine vinegar
Method
- Rinse the quinoa thoroughly and place it in a small saucepan.
- Add the vegetable stock, bring to a boil, then reduce the heat to a gentle simmer. Cover with a lid and cook for 8–10 minutes, or until the liquid is fully absorbed.
- Remove from heat and let the quinoa rest for 5 minutes, then allow it to cool slightly.
- While the quinoa is cooking, prepare the dressing by adding all dressing ingredients to a blender.
- Blend until smooth and creamy.
- In a large bowl, combine the cooled quinoa with edamame beans, peas, avocado, coriander, and spring onions.
- Top with roasted cashews, a sprinkle of chilli flakes, and the green dressing before serving.
