Veggie Power Salad
 
Prep time
Cook time
Total time
 
Created for you by:
Yield: 6 servings
Ingredients
Salad
  • 1 cup quinoa (uncooked) + 1½ cups water
  • 1 15oz can organic chickpeas
  • 1 clove garlic, minced
  • 1½ cups chopped tomato
  • 2 carrots, grated
  • ½ zucchini, cut in strips or spiralized
  • 3 cups broccoli, steamed
  • 4 leaves of kale, shredded
  • ½ cup apple, cut into shoe string slices
  • 1 bunch parsley, chopped
  • 1 bunch cilantro, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup pumpkin seeds, lightly toasted
  • ¼ cup sunflower seeds, lightly toasted
Dressing
  • ¼ cup olive oil
  • ⅓ lemon, juiced (or 2-3 Tbs)
  • 3 Tbs tamari
  • 2 tsp dry oregano
  • sea salt to taste
Make It Like So
  1. Soak quinoa for 2 hours and then rinse thoroughly using a sieve until water runs dry.
  2. Cook quinoa in water- bringing to a boil and reducing to simmer for about 15 minutes or until water is absorbed.
  3. While quinoa is cooking, rinse chickpeas and allow to drain. Transfer to large mixing bowl.
  4. Combine all the vegetables and apple with the chickpeas
  5. Once grains are cooked, allow to cool for 10 minutes.
  6. Add grains, seeds and mix well.
Dressing:
  1. In a medium size mason jar, mix all ingredients together and shake.
  2. Add dressing to salad and toss thoroughly.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/loblaws-supermarket-cooking-class/