Description
A collection of fresh and vibrant vegan spring recipes to celebrate the season.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and cover.
- Cook for 15 minutes or until liquid is absorbed.
- Remove from heat and fluff with a fork.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, avocado, and parsley.
- Add cooked quinoa to the vegetable mixture.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper.
- Toss gently to combine.
Notes
- Serve chilled or at room temperature.
- Substitute any seasonal vegetables you prefer.
- This dish can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan spring recipes, fresh salad, quinoa salad