Packed with protein, this recipe is a great staple for any vegan diet.
Ingredients
  • 1 cup quinoa
  • 12 cherry tomatoes , halved
  • 1 cup corn kernels
  • 1 bunch asparagus
  • 1/2 cup pitted black olives , halved
  • Sprigs fresh mint , finely chopped
  • 1/4 cup olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. raspberry vinegar
  • 2 avocados
  • 1 pinch sea salt
  • Black pepper
  • Lightly toasted pumpkin seeds
    • Directions
    Rinse and drain the quinoa and combine in a small saucepan with 2 cups water and sea salt. Bring to a boil, reduce heat, cover the pot and simmer for 15 minutes.

    Turn off the heat and transfer the quinoa to a bowl. Set aside until it cools.

    Prepare the veggies: Lightly blanch the asparagus and cut into 1-inch pieces, discarding the tough ends. Blanch the corn kernels.

    In a mixing bowl, combine the cooked quinoa, tomatoes, corn, asparagus, olives and mint. In a small bowl, whisk together the olive oil, lemon juice, raspberry vinegar and sea salt. Pour the dressing over the quinoa and veggies and toss.

    Slice the avocado and drizzle with a little lemon juice. To serve the salad, fan about 6 slices of avocado on each plate and top with about a cup of the salad mixture. Sprinkle with toasted pumpkin seeds and freshly ground black pepper.


    Variations:
    • You can add some cooked beans like garbanzo, pinto beans or fresh edamame for an even higher protein dish.
    • Other veggies of your choice can be used, such as carrot, fennel and shallot; or cucumber, red and yellow peppers and artichoke hearts.
    • For nonvegans, add some crumbled feta cheese. For vegans, add marinated tofu cubes. Make a marinade from soy sauce, lemon juice and a little balsamic vinegar and marinate the cubes for at least an hour so they absorb the flavor. Then you can add as-is or bake in the marinade for about 15 minutes.
    • In place of mint, you could use fresh dill, parsley, chervil, chives or spring onion.
    Published 05/28/2010

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