1/4 head of broccoli finely chopped, florets only.
1 carrot grated
1 cooked beet, chopped
1/2 slice avocado
1/4 small red onion finely chopped
1/4 can of chicpeas
1 Cup of cooked quinoa
3 TBSP sliced almonds
3 TBSP pumpkin seeds
Large pinch of mint and coriander finely chopped
Sauerkraut
2 TBSP of EVOO
1 tsp of dijon mustard
1 tsp of Apple Cider Vinegar
Squeeze of lemon
salt and pepper to taste
This colorful and flavorful salad is vegan friendly and packed with nutrients and fiber to keep you full for hours.
Cook your quinoa as instructions on packaging recommend
While your quinoa cooks, chop and dice as your produce.
Once everything is chopped and quinoa is cooked, assemble your bowl with the quinoa, broccoli, carrot, beet, onion, avocado, sauerkraut, mint, coriander, and chicpeas.
Toss Everything with half of the Lemon Dressing.
Cook your almonds and pumpkin seeds in a dry pan for 5 minutes or until fragnant. Toss that into the bowl and mix again.
Drizzle the rest of the dressing on top and enjoy!