A great salad for a summer gathering or just handy to have in the fridge, this nutritious combination of high-protein grains and crispy, colourful veggies is topped with some savoury spiced pecans. So easy and delicious!
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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 cup uncooked quinoa I used the multi-coloured version
- 4 cups veggie broth or water I use the powdered version.
- 1/2 sweet yellow pepper
- 1/2 sweet red pepper
- 1/2 sweet orange pepper
- 1/2 Long English cucumber
- 1/4 cup green onion or chives chopped
- 1/4 cup purple cabbage chopped roughly bite-sized-optional
Salad Dressing
- 1/4 cup vinegar I used Rosy Vinegar but apple cider or white wine would work.
- 2 cloves garlic minced
- 1 teaspoon maple syrup
- 1/2 teaspoon cumin
- juice of one orange
- salt and pepper to taste
Spiced Pecans
- 2 cups raw pecans
- 2 Tablespoons vegan butter melted
- 1 Tablespoon brown sugar
- 1 Tablespoon maple syrup
- 1 teaspoon fresh rosemary finely chopped or crumbled dry
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1/8 teaspoon cayenne pepper Add more if you want a spicier kick.
Ingredients
Salad Dressing
Spiced Pecans
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Instructions
Spiced Pecans
- Make the Spiced Pecans first as they can be made a few days ahead. This recipe makes enough to nibble on in the meantime!
- Heat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, put your raw pecans.
- Mix remaining ingredients together and then drizzle over the pecans. Stir until pecans are evenly coated and then spread nuts out on the prepared cookie sheet.
- Bake nuts for about 5 minutes and then stir. Bake, watching closely, for another 3-4 minutes. Once the nuts are cooked, remove from oven and let cool. Store in an airtight container in the fridge.
Salad Creation
- Cook the quinoa in the veggie broth as directed. Make this ahead of time, so it can be cold to serve.
- Make the salad dressing by putting all ingredients in a small jar and then put a tight lid on it and shake until combined.
- Chop your rainbow of veggies into small pieces and fold them gently into the cooled quinoa. Add a few blueberries or some chopped purple cabbage to complete your rainbow.
- Drizzle the dressing over the quinoa and stir gently. Sprinkle with chopped green onion or chives.
- Add nuts just before serving. Enjoy!
Recipe Notes
This makes a satisfying and tasty meal and is a delicious change from rice or pasta salads. Add a few slices of avocado for a extra treat!
