Indulge in a burst of flavors with our vegan rainbow salad that features a colorful medley of fresh vegetables and wholesome ingredients. Savor the goodness of health in every bite today!
To begin, let's get the quinoa ready for the salad. Start by washing 1 cup of quinoa thoroughly and then placing it in a saucepan with 2 cups of water. Cook the quinoa over low heat for around 10 minutes or until all the water has been absorbed and the quinoa is cooked to perfection. Season it with salt and pepper to your liking and then set it aside.
While the quinoa is cooking, take some time to prepare the tomatoes, cucumber, and carrots into small strips or pieces.
Next, in a separate bowl or jar, whisk together the balsamic vinegar, dijon mustard, and nutritional yeast until the dressing is well combined.
Now it's time to assemble the salad. Begin by layering the spinach, quinoa, chickpeas, and prepared vegetables in a large bowl. Then, drizzle the dressing over the top of the salad before serving.
Finally, toss the salad gently to make sure that all the ingredients are well-coated in the dressing.
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Notes
Add flavor by cooking the quinoa and the chickpeas in vegetable broth or mushroom broth.
Serve over mixed greens, kale, spinach, or arugula.