Vegan Protein Salad
A delicious and quick salad with a combination of several plant-based protein sources!
Ingredients
- 3.5 oz. quinoa cooked (100 g)
- 1.8 oz. kidney beans 50 g
- 1.8 oz. chickpeas 50 g
- handful of lettuce
- 3.5 oz. cucumber 100 g
- 1/2 bell pepper red
- 1.8 oz. tempeh optional (50 g)
Dressing
- 1.8 oz. soy yogurt 50 g
- 1 tsp. tahini
- 1 tbsp. apple cider vinegar
- spices
Instructions
- If you have not yet precooked the quinoa, then cook it first according to package instructions for about 20 minutes. Again, wash the quinoa in a sieve under running water (uncooked amount about 1.8 oz. (50 g)).
- Then wash the lettuce head, chop it and put it on a deep plate. Wash the cucumber and the bell pepper, before first removing the seeds from the bell pepper and then cutting both into pieces. Then add the vegetables to the salad plate as well.
- Take the kidney beans and chickpeas from the can, wash them well and mix them with the vegetables on the plate.
- Optional: dice tempeh and add (tempeh is also very good to enjoy "raw").
- For the dressing: put soy yogurt, tahini, apple cider vinegar and spices of choice in a bowl and mix well.
- Once the quinoa has completely absorbed the water, you can remove it from the heat and add it to the salad plate as well.
- Finally, just pour the dressing over the salad!