Updated March 2018

This protein and flavor packed salad does not disappoint! A rainbow of vegetables, chickpeas and quinoa make this featured recipe a nutrient dense dish that is delightfully filling. No dairy and no added oils make this one appropriate for those following a whole food, plant-based lifestyle.

Bonus: the raw dressing means that prep is quick and easy, You will love this unique plant powered recipe! (Serves: 4).

Ingredients

Dressing

2 tablespoons raw cashews

1 ea Juice of 1 fresh lime

2 tablespoons chopped onion

2 tablespoons chopped fresh cilantro

1 tablespoon maple syrup

1 peeled whole mandarin orange seedless

2 tablespoons rice vinegar

1 teaspoon chili pepper flakes more or less to taste

1 tablespoon fresh grated ginger more or less to taste

Salad

1⁄2 ea Chopped Purple cabbage small size head of cabbage

4-5 cups fresh baby spinach

1 Cucumber sliced to matchsticks

1 Red pepper - diced

3⁄4 cup uncooked quinoa cook quinoa following directions on package

1 can garbanzo beans drained save the aquafaba for another recipe like fluffy vegan pancakes

2 ea large grated carrots

Fresh orange slices for garnish

Directions

1. Dressing: Add all dressing ingredients into a NutriBullet or Vitamin Mix style blender. Blend until smooth. Allow dressing to sit while you prepare the salad.
2. Salad: Prep and chop all vegetables as specified in the ingredient list. Combine in a large mixing bowl and toss with dressing. Serve immediately and refrigerate leftovers.

Active Tip: Try cooking quinoa in a rice cooker - simply follow the same directions as for white rice.This recipe makes a big family-sized salad! Try storing the leftovers in jars for a healthy grab-and-go-lunch. If you desire a smaller salad, feel free to cut the recipe in 1/2.

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