This protein and flavor packed salad does not disappoint! A rainbow of
vegetables, chickpeas and quinoa make this featured recipe a nutrient
dense dish that is delightfully filling. No dairy and no added oils make
this one appropriate for those following a whole food, plant-based lifestyle.
Bonus: the raw dressing means that prep is quick and easy, You will love
this unique plant powered recipe! (Serves: 4).
2 tablespoons raw cashews
1 ea Juice of 1 fresh lime
2 tablespoons chopped onion
2 tablespoons chopped fresh cilantro
1 tablespoon maple syrup
1 peeled whole mandarin orange seedless
2 tablespoons rice vinegar
1 teaspoon chili pepper flakes more or less to taste
1 tablespoon fresh grated ginger more or less to taste
1⁄2 ea Chopped Purple cabbage small size head of cabbage
4-5 cups fresh baby spinach
1 Cucumber sliced to matchsticks
1 Red pepper - diced
3⁄4 cup uncooked quinoa cook quinoa following directions on package
1 can garbanzo beans drained save the aquafaba for another recipe like
fluffy vegan pancakes
2 ea large grated carrots
Fresh orange slices for garnish
- Dressing: Add all dressing ingredients into a NutriBullet or Vitamin Mix
style blender. Blend until smooth. Allow dressing to sit while you prepare
- Salad: Prep and chop all vegetables as specified in the ingredient list.
Combine in a large mixing bowl and toss with dressing. Serve immediately
and refrigerate leftovers.
Synergy Tip: Try cooking quinoa in a rice cooker - simply follow the same
directions as for white rice.This recipe makes a big family-sized salad!
Try storing the leftovers in jars for a healthy grab-and-go-lunch. If
you desire a smaller salad, feel free to cut the recipe in 1/2.