A high protein vegan and gluten-free salad made under 20 mins! One of my favourite go-to lunches. I typically have these veggies in my fridge which makes it easy for when I’m not sure what to make. Also, my meat and potato’s hubby approves so there are no disappointments. A win-win!
First, cook the quinoa in veggie broth. Add 3/4C of quinoa to a bowl and add 1 and 1/4C of veggie broth to a pot. Bring to boil and then simmer for about 20 mins. While the quinoa is cooking, chop cucumber, tomatoes, and red onion and add to a medium sized mixing bowl. Then rinse canned chickpeas and add to the mixing bowl and put aside.
Once the quinoa is cooked, put it a side to cool. To make the dressing use a small bowl add all dressing ingredients and whisk well until fully combined.
Once the quinoa has cooled, add the quinoa to the medium bowl with veggies and chickpeas. Then add the dressing and mix well so that everything is incorporated. Serve and enjoy!
Ingredients:
3/4C quinoa
1 1 1/4C veggie broth
2 small or one cucumber chopped into quarters
½ red onion chopped
1C cherry tomatoes halved
1 can of chickpeas
Dressing:
1/4C olive oil
2 Tbsp balsamic vinegar
1 tsp dijon mustard
¼ tsp pepper
¼ tsp sea Salt
Vegan, gluten-free & refined sugar-free!
