Do you worry about not getting enough protein daily being vegan? Try this super healthy protein salad with lots of beneficial natural ingredients. You will build strong lean muscles and have lots of energy for your workouts.
Ingredients
1 cup pasta with 3 cups water for boiling.
1 cup quinoa
2 cups water
5 cloves garlic
12 mint leaves
1 cup cilantro
1 cup washed black olives
1 cup washed chickpeas (easier in the can already prepared get very low sodium beans)
1 cup washed edamame beans
1/2 block tempeh
2 cups fresh spinach
1 beetroot peeled and chopped
1 chopped avocado
5 chopped dates
Dressing
1 teaspoon ginger
4 tablespoons olive oil
4 tablespoons red wine vivegar
2 tablespoons agave syrup
1 teaspoon miso paste
1/2 teaspoon turmeric
Method of cookery
1- In a small saucepan boil the pasta.
2- Using a food processor add the garlic, mint leaves, cilantro, and tempeh and process into a breadcrumb consistency and add to a small wok to lightly stir-fry for a few minutes.
3- Add the quinoa to the wok stir-fry for another minute then add the water and bring to boil. Once boiled turn down the heat and simmer until all the water has been soaked up and you have a fluffy consistency.
4- In a large salad bowl add the olives, chickpeas, edamame beans, beetroot, avocado, spinach and dates.
5- Once the pasta is boiled rinse in cold water and add to the salad bowl along with the stir-fry and mix thoroughly and add to the fridge for 5 minutes.
6- In a small bowl add the ginger, olive oil, red wine vinegar, syrup, miso paste, and turmeric and stir until a nice sauce without any lumps. Add to the salad and serve. Holds up to about 4 portions depending on your size.
Ingredients
1 cup pasta with 3 cups water for boiling.
1 cup quinoa
2 cups water
5 cloves garlic
12 mint leaves
1 cup cilantro
1 cup washed black olives
1 cup washed chickpeas (easier in the can already prepared get very low sodium beans)
1 cup washed edamame beans
1/2 block tempeh
2 cups fresh spinach
1 beetroot peeled and chopped
1 chopped avocado
5 chopped dates
Dressing
1 teaspoon ginger
4 tablespoons olive oil
4 tablespoons red wine vivegar
2 tablespoons agave syrup
1 teaspoon miso paste
1/2 teaspoon turmeric
Method of cookery
1- In a small saucepan boil the pasta.
2- Using a food processor add the garlic, mint leaves, cilantro, and tempeh and process into a breadcrumb consistency and add to a small wok to lightly stir-fry for a few minutes.
3- Add the quinoa to the wok stir-fry for another minute then add the water and bring to boil. Once boiled turn down the heat and simmer until all the water has been soaked up and you have a fluffy consistency.
4- In a large salad bowl add the olives, chickpeas, edamame beans, beetroot, avocado, spinach and dates.
5- Once the pasta is boiled rinse in cold water and add to the salad bowl along with the stir-fry and mix thoroughly and add to the fridge for 5 minutes.
6- In a small bowl add the ginger, olive oil, red wine vinegar, syrup, miso paste, and turmeric and stir until a nice sauce without any lumps. Add to the salad and serve. Holds up to about 4 portions depending on your size.
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