LA JULIE MEAL SALAD - THE GREEK VEGAN

  • Servings : 4
  • Preparation : 15 minutes
  • Cook time : 8 minutes
  • Calories : 450 cal
  • Carbohydrate : 43 g
  • Lipid : 24 g
  • Fiber : 7 g
  • Protein : 18 g
Colorée et savoureuse, cette recette de salade-repas est parfaite pour un mode alimentaire végétalien, recette santé disponible sur le blogue d'Isabelle Huot Docteure en nutrition

Ingredients

  • 5 ml (1 tsp) of vegetable oil
  • 1 French shallot, chopped
  • 180 ml (3/4 cup) of quinoa rinsed
  • 250 ml (1 Cup) of vegetable broth without added salt or water
  • 1 packet of kale, chiseled
  • 500 ml (2 cups) of spinach
  • 500 ml (2 cups) of Vegetable shoots to choose from
  • 250 ml (1 cup) of cherry tomatoes, cut in two
  • 60 ml (1/4 cup) of imitation vegan feta, crumbled in large pieces
  • 200 g of nature, crumbled in large pieces
  • 12 basil leaves, roughly chopped
  • 1 small red onion, cut into pieces
  • 60 ml (1/4 cup) Olive oil
  • 45 ml (3 tbsp) of fresh lemon juice
  • 5 ml (1 tsp) of maple syrup
  • To taste, salt and pepper
  • Roasted chiche peas Chile-Lime Isabelle Huot Doctor in nutrition


Steps

1 - In a pot, heat the oil. Sweat the French shallot for 2 minutes. Add the rinsed quinoa. Mix well.


2 - Wet with the vegetable broth. Bring to a boil. Cover and cook 8 minutes over low heat.


3 - remove from the heat and let the quinoa swell 10 to 12 minutes.


4 - After cooking, mix well to ventilate.


5 - Add all other ingredients and mix. Rectify the seasoning.



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