Vegan Superfood Detox Salad


This Vegan Superfood Detox Salad is a great way to reset your body and get back on track with healthier eating habits. Loaded with complete plant-based protein and healthy omega-3 fats, and topped with a zesty cashew-cilantro dressing, this recipe is perfect for an easy lunch or quick weeknight dinner.

Servings: 4

Prep time: 10 mins
Cooking time: 25 mins

Ingredients

1 cup quinoa
2 cups vegetable broth or water
1 can garbanzo beans (or 2 cups cooked garbanzo beans)
2 cups mixed berries
5 ounces arugula
2 tablespoons hemp seeds
Sea salt and black pepper, to taste

Cashew-Cilantro Dressing
⅓ cup cashews
½ cup water
3 tablespoons chopped cilantro
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
¼ teaspoon sea salt

Directions

  1. Preheat oven to 375 degrees F.
  2. Add the quinoa and vegetable broth or water to a small pot. Bring to a boil, then lower heat to a simmer and cook until the quinoa is tender and liquid is absorbed, about 20–25 minutes.
  3. While the quinoa is cooking, lay garbanzo beans flat on a sheet pan and sprinkle lightly with a pinch of salt and pepper. Roast the garbanzo beans for 15–20 minutes, until lightly browned and just crisp.
  4. While garbanzo beans are roasting, make the dressing by pouring the cashews, water, cilantro, apple cider vinegar, maple syrup and sea salt into a blender and blending until smooth. Set aside.
  5. Once quinoa and garbanzo beans are done, divide the arugula between 4 dishes and top with the quinoa, garbanzo beans and berries. Drizzle the dressing over the top and sprinkle with hemp seeds.


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