This High Protein Quinoa Ranch Salad is a perfect vegan meal that combines flavor, nutrition, and convenience. Packed with plant-based protein from quinoa, chickpeas, and tofu, this salad is not only delicious but also incredibly satisfying. The creamy ranch dressing made from silken tofu adds a rich, tangy flavor without any dairy.
Ingredients:
- 400g tin of chickpeas
- 80g quinoa
- 300ml vegetable stock
- 1/2 cucumber
- 250g cherry tomatoes
- 1 large handful of kale
- 1/2 red onion
- 1 avocado
- 300g silken tofu
- 1 lemon
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- 2 garlic cloves
- Fresh dill and parsley
Method:
- Preheat oven to 200°C fan. Roast chickpeas with oil, salt, and pepper for 20-25 minutes.
- Cook quinoa in vegetable stock for about 20 minutes.
- Prepare vegetables: dice cucumber, quarter tomatoes, chop kale and red onion, cube avocado.
- Make ranch dressing: Blend silken tofu, lemon juice and zest, mustard, olive oil, and garlic. Stir in chopped dill and parsley.
- In a large bowl, combine cooked quinoa, roasted chickpeas, and all prepared vegetables.
- Pour the ranch dressing over the salad and mix well.
This High Protein Quinoa Ranch Salad is not just a meal; it’s a celebration of vegan cuisine. With its perfect balance of proteins, vegetables, and creamy dressing, it’s sure to satisfy both your taste buds and your nutritional needs. Don’t hesitate to try this recipe – it’s a delicious way to fuel your body and explore the diverse world of vegan cooking!