Mary Ellen Valverde, Certified Nutritionist and vegan food blogger, joined us with her tips on going vegan. You can find delicious recipes and so much more on Mary Ellen’s webpage . THAI QUINOA SALAD WITH CHICKPEAS 1.5 cups cooked quinoa ▢1 can (15 oz) chickpeas (drained and rinsed) ▢2 […]
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Mary Ellen Valverde, Certified Nutritionist and vegan food blogger, joined us with her tips on going vegan. You can find delicious recipes and so much more on Mary Ellen's webpage.
THAI QUINOA SALAD WITH CHICKPEAS
1.5 cups cooked quinoa
▢1 can (15 oz) chickpeas (drained and rinsed)
▢2 cups red/purple cabbage
▢1 large carrot grated (about 1 cup)
▢.5 cup cilantro chopped
Creamy Peanut Dressing
▢ 1/4 cup peanut butter (the creamy kind)
▢3 TB vegetable broth or water (more if needed)
▢2 TB tamari
▢2 TB fresh lime juice
▢1 teaspoon maple syrup
▢2 TB rice wine vinegar
▢ 1/2 teaspoon garlic powder
▢ 1/2 teaspoon onion powder
▢ 1/2 teaspoon sriracha (optional but tasty)
INSTRUCTIONS
Add all salad ingredients to a bowl.
In a separate bowl whisk the ingredients to make the peanut dressing. Add more veggie broth or water if you would like a thinner consistency. Note: you might not need all of the dressing.
Add dressing to salad ingredients and toss until combined. Salad will last in the fridge for about 3 days.*
