Recipes, Vegan, Vegetarian

Vegan Rainbow Quinoa Salad with Nut Cheese Recipe

Vegan Rainbow Quinoa Salad with Nut Cheese Recipe

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One of my go-to plant-based protein source is quinoa. One cup of cooked quinoa contains 9 grams of protein, which contains even more protein than tofu, oatmeal or spinach. This make it a favourite plant-based protein among vegans and vegetarians alike. I like to add them in salads which help to add some bulk to make me feel fuller. It’s easy to prepare and this superfood is simply quite amazing because it has that rice-like texture and you could use this as an alternative to rice.

It can be pretty expensive but it could be bought at a cheaper price over at iHerb. I tried Alter Eco’s Organic Royal Rainbow Quinoa only because it’s name sounded exotic and it’s something I’ve never tried before. Does the quinoa appears to fluff out into 7 different colours across the rainbow colour spectrum when cooked? I’m all about Willy Wonka magical fantasy here. But it’s not quite colourful in that physical aspect. Rather, it is a mixture of the different types of quinoa. Rainbow quinoa is actually a mixture of royal black quinoa, royal pearl quinoa and royal red quinoa. I reckon this would be that ultimate nutritious rainbow of nutrients in the salad bowl. To jazz things up, I am gonna add blotches of colour into my salad bowl.

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So here’s my version of Vegan Rainbow Quinoa Salad with Nut Cheese Recipe!

 ‘ I can see the rainbow, see a rainbow…see a rainbow too.’

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Ingredients:
Rainbow Quinoa
Carrots
Celery
Tomato
Yellow bell pepper
Red cabbage
Enoki mushrooms
Black soy tofu
Chinese Coriander
Basil leaves
Nut Cheese Recipe
Cashew
Garlic
Salt
Nutritional Yeast
Chinese Coriander 
Red bell pepper
Servings: 2
Time: 40 minutes
Cut the tofu into smaller cubes and boil it in hot water for about 10 minutes. You can also add the enoki mushrooms to boil together with the mushroom. While the tofu is heating up, cut the vegetable into smaller pieces and lay it on the plate. Remove the tofu and mushrooms from the pot and let it cool. Add 1/4 cup of rainbow quinoa into the pot and turn to a smaller heat. ( You will need about a ratio of 1 is 2 of quinoa to water.) Cook the quinoa for about 15 to 20 minutes. You will know when it is done when it begins to fluff up and expands. Once it is ready, pile it up into a Chinese rice bowl and cupped it over plate to allow the quinoa to be transferred over. Garnish the salad with some chinese coriander and basil leaves.
To make the nut cheese sauce, blend 2 tablespoons of raw cashew nuts, chopped garlic, nutritional yeast, chinese coriander and red bell pepper together. Sprinkle some sea salt for taste. Then drizzle the sauce over the salad. Then, you’re done!

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Bon Appétit! 

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