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Healthy And Colorful Vegan Summer Salad
Healthy And Colorful Vegan Summer Salad

Before you jump to Healthy And Colorful Vegan Summer Salad recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies.

Eating healthy foods can make all the difference in the way you feel. Whenever we eat more healthy meals and a lesser amount of of the bad ones we usually feel much better. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthy foods for snacks between meals. You can spend several hours at the food market searching for the perfect snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.

If you’re looking for a fast snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch break. Eating on the run can be more healthy with whole fiber chips and crackers. Selecting whole grain snacks is always much better than eating the highly processed grains we commonly find in our grocery stores.

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Determining to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to healthy and colorful vegan summer salad recipe. You can have healthy and colorful vegan summer salad using 12 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Healthy And Colorful Vegan Summer Salad:
  1. Take 1 Yellow bell pepper
  2. Use 10 Radishes
  3. Get 1/2 cup Diced green cauliflower
  4. Take 1/2 Cucumber
  5. Prepare 1 large tomato
  6. Take 1/2 cup Canned corn
  7. You need 1 can Six bean mix
  8. Use 1 cup Quinoa
  9. Use 1 tbsp Vegetable broth
  10. Prepare 1 Lemon
  11. Use 1 tbsp Greek spices
  12. Get 1 tbsp Parsley
Steps to make Healthy And Colorful Vegan Summer Salad:
  1. Start by cooking the quinoa; use a cup of rinced, uncooked quinoa and 1 1/2 cup of water, add vegetable broth and boil for 20 minutes, or until all water is absorbed.
  2. While the quinoa is cooking, dice all the washed vegetables (not the lemon!) to desired size. Put them in a large salad bowl.
  3. Rince the corn kennels and pour into the vegetables. Do the same with the can of six bean mix.
  4. Mix throughly but carefully (you wouldn't want to make mashed beans and corn lol) with a wooden spoon and add in the spices.
  5. Take your cooked quinoa and rince it with cold water until cold. Pour into the salad bowl. Cut the lemon in half and squeeze the juice into the salad. Mix throughly.
  6. Serve ice cold with a dash of extra lemon juice and a little extra parsley on top. Enjoy!

Make it a main dish: Add chickpeas, white beans or black beans (drained, rinsed and salted), raw falafel, or other vegan protein. A delicious vegan Moroccan Salad with blood oranges, quinoa, almonds, olives, mint and a tangy, bright blood orange dressing. Perfect for the holiday table, this salad is festive and healthy! Bombay Carrot Salad with cashews and raisins, tossed in a fragrant Indian Curry dressing. Try this gluten-free, vegan salad with filling beans and fresh watercress for a quick, light meal.

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