Recipe: Tasty Healthy And Colorful Vegan Summer Salad

Healthy And Colorful Vegan Summer Salad. Vegan Summer Nicoise Salad for Two. Lately I have been obsessing over salads. I don't know if it's because everyone goes all healthy-like for January, or if it's because I have been working on the So I collected these scrumptious hearty vegan salads from my blogging friends, because SALADS!

Learn how to build a healthy, everyday rainbow salad to help maximize the different nutrients you're getting on a daily basis. Eating a big, colourful salad every day is a great way to make sure you're getting enough vegetables. This salad is vegan, gluten-free, sugar-free. You can cook Healthy And Colorful Vegan Summer Salad using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Healthy And Colorful Vegan Summer Salad

1. Prepare 1 of Yellow bell pepper.
2. You need 10 of Radishes.
3. It's 1/2 cup of Diced green cauliflower.
4. It's 1/2 of Cucumber.
5. Prepare 1 large of tomato.
6. Prepare 1/2 cup of Canned corn.
7. It's 1 can of Six bean mix.
8. It's 1 cup of Quinoa.
9. It's 1 tbsp of Vegetable broth.
10. You need 1 of Lemon.
11. Prepare 1 tbsp of Greek spices.
12. You need 1 tbsp of Parsley.

It's fresh and colorful, perfect for. Colorful summer vegan salad with tofu and vegetables. Love for a healthy vegan food concept. Enjoy hearty quinoa, creamy avocado and juicy griddled peaches.

Healthy And Colorful Vegan Summer Salad instructions

1. Start by cooking the quinoa; use a cup of rinced, uncooked quinoa and 1 1/2 cup of water, add vegetable broth and boil for 20 minutes, or until all water is absorbed..
2. While the quinoa is cooking, dice all the washed vegetables (not the lemon!) to desired size. Put them in a large salad bowl..
3. Rince the corn kennels and pour into the vegetables. Do the same with the can of six bean mix..
4. Mix throughly but carefully (you wouldn't want to make mashed beans and corn lol) with a wooden spoon and add in the spices..
5. Take your cooked quinoa and rince it with cold water until cold. Pour into the salad bowl. Cut the lemon in half and squeeze the juice into the salad. Mix throughly..
6. Serve ice cold with a dash of extra lemon juice and a little extra parsley on top. Enjoy!.

Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. Love for a healthy vegan food concept. Buddha bowl with quinoa, tofu cheese and fresh vegetables Colorful picnic table with vegan cuisine Food processing vegetarian rice paper rolls, fresh Vietnamese spring roll Tropical Summer Salad Spring vegetarian salad Advertise summer wear. Fresh and colorful vegan couscous salad. This salad is everything you love about summer - sweet pomegranate, fresh asparagus.

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