Fresh. Tick.
Oriental. Tick.
Nutritional. Tick.
Totally tasty and delicious. HUGE Tick.

It ticks ALL of the boxes!

If you’re looking to make someone a dish that they won’t have had before but that’s got so many amazing flavors that compliment each other, this could be it.

The dill is what MAKES it for me, have SEEN for yourself how dill can transform a recipe?

I just love fresh herbs, they are EVERYTHING.

The dressing tastes very refreshing. It’s a great option for a BBQ, potluck or just normal vegan lunch. It’s a perfect option for batch making for vegan lunch meal prep and taking to work too.

I love this one because I’m regularly making Asian curries and this one is a taste of Asia but in a completely different way. We eat vegan sushi too. But as I said, this is different. Oh so different. In the best way possible.

Substitutions

If you want to swap out a few ingredients, or add a few more of your favorites then go wild.

Feel free to omit ingredients or add to the dish as you think things compliment the rest of the salad.

I put that you can use water or olive oil. I know that some don’t like to use oil in cooking, hence the option to use veg broth, whichever works best for you.

Instead of the apple cider vinegar you can also use sherry vinegar, whichever floats your vinegar boat.

You can trade out the quinoa for buckwheat, bulgur wheat or couscous OR all three.

PLANT-BASED FOOD MADE SIMPLE

Eating plant-based doesn’t have to be complicated. This Complete Plant-Based Diet Foods List makes grocery shopping quick, easy and delicious.

Nutrition Info

Nutritionally speaking, you are WINNING with this recipe. There is so much plant-based goodness on one plate!

This recipe is based on both quinoa and chickpeas means it’s a powerhouse of not only protein but also many other nutrients.

I just love eating quinoa because it’s one of the few plant foods where you have all nine essential amino acids. You can easily get them usually by eating a variety of plant foods but there are only a few that have all nine in. If you want to find out more about plant-based proteins a great place to start is Where Vegans Get Their Protein From.

This really tasty dish is crazy nutrient dense in magnesium, vitamin C and vitamin B6.

According to Healthline, Magnesium plays several important roles in the health of your body and brain. It improves energy levels, fights depression and lowers blood pressure. This is just to name a few of the health benefits.

Vitamin C reduces the risk of chronic diseases and boosts antioxidant levels and immunity.

Vitamin B6 is significant to protein, fat and carbohydrate metabolism as well as the creation of red blood cells.

This is just some of the know benefits of eating these kinds of foods. There are simply too many to detail all.

But the take home is that, it’s pretty darn good for you as far as food goes.

Method

Not much to say about this vegan lunch made with quinoa really. It’s all about the simplicity. Average level input required but the results are delicious.

Throw the salad mix in a bowl and mix in all together, then separately mix the dressing and you are good to go!

I recommend to finely chop the onion and mix it in weill so that it’s not too over powering. Just a little bit for each mouthful gives the flavour you’re looking for.

Top Tip

If you can and have the time, I recommend placing in the fridge for a minimum of 20 minutes before serving, it’s just that little bit better when fridge-cold.

Awesome Asian Vegan Salad Recipe

Serves: 2
Cuisine: Asian

Prep time: 0 mins
Cooking time: 25 mins

Ingredients

1 1/2 x cups cooked chickpeas

1 1/2 x cups cooked quinoa

1 x stick of celery

1/2 x cup cherry tomatoes

1/2 x red onion

1/2 x avocado

2 x sprigs of fresh dill

2 x sprigs fresh mint

1 x sprig fresh parsley

For the dressing:

1 x lemon, freshly squeezed for juice

2 x tsp of apple cider vinegar

1 x dash Himalayan Pink Sea Salt

1 x dash black pepper

1 x small garlic clove, minced

1/2 x cup veg broth or extra virgin olive oil

Directions

1. Grab a large bowl and throw in the cooked chickpeas and quinoa. Slice the celery, red onion and cherry tomatoes and add to bowl.

2. Finely chop the dill, mint and parsley and add to bowl and stir in together.

3. Now to make the dressing. In a smaller bowl, place the juice of the lemon, vinegar, salt, pepper, garlic and broth/oil and stir together.

4. Slice the avocado.

5. Serve the chickpea and quinoa mixture onto a plate and place the avocado on top for decoration. Pour over dressing or serve on the side, however is preferred.

6. Enjoy!

This recipe was loosely taken from Go Go Quinoa and adapted to make the above. I hope you love it as much as I do.

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