A quick Plant Based salad full of protein, greens, and healthy fats. This salad comes together in less than 20 minutes and makes several servings. Will keep in the fridge for about 2 days.
- 1 Cucumber
- 1 Onion Small
- 5 Handfuls Spinach
- 1/2 Bunch Parsley
- 1 Avocado
- 2 cups Chickpeas Cooked or Canned
- 1/2 cup Quinoa uncooked, dry
- 1 cups Water Filtered
- 3 tbsp Olive Oil
- 3 tbsp Apple Cider Vinegar
- 2 Cloves Garlic Minced
- 1/2 tsp Dijon Mustard
- 1 tsp Maple Syrup
- Salt & Pepper to taste
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Start your quinoa so you can prep while it cooks.
In a small pot, add 1 cup of water and 1/2 cup Quinoa and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Alternatively, you can cook in an Instant Pot or use a rice cooker.
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Whisk together the oil, ACV, minced garlic, mustard, and maple syrup. Add salt & pepper to taste.
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Wash your spinach & parsley by soaking in a bowl of warm water with 1tbls salt added. Rinse well after soaking for 10 minutes.
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While the greens soak, chop your cucumber and thinly slice your onion. Then, rinse your chickpeas. Add them all to a large bowl.
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After rinsing your greens, chop them roughly and add them to the bowl with the chickpeas, onion, and cucumber.
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Once the Quinoa is finished cooking, add it to your salad (its okay if the quinoa is still warm). Pour over your dressing, and toss.
Serve with sliced avocado.
- If you plan to use this for meal prep, only add dressing to the portion of the salad you plan to eat - then store it separately. I personally dressed the entire thing and ate it within 2 days and it was perfectly fine. It would probably be good for about 3 or 4 days without the dressing.
- For more flavor, you can cook the quinoa in vegetable broth, but it will add more sodium.