Three Vegan Salads for Every Taste

Quinoa Greek Salad With Dressing

Here we will talk about cooking three salads that are both easy to cook and satisfying to eat. To cook a quinoa chickpea salad, you will need one cup of quinoa, one can of chickpeas, diced small cucumber, twelve quartered cherry tomatoes, 125 g. of feta cheese, chopped basil, two minced cloves of garlic, olive oil, cumin, lemon juice, cayenne pepper, salt, and black pepper. Cook quinoa on medium-low for fifteen minutes until tender. Combine the rest of ingredients with cool cooked quinoa, and season the salad to taste. Don’t forget to toss it before serving.

For an avocado corn salad, you will need four corn ears, four ripe avocados, juice of one lemon, two tomatoes, two red bell peppers, two chopped jalapeno peppers, one cup of chopped red onions, olive oil, black pepper, garlic, and cayenne pepper to taste. To cook a salad, place corn kernels in a large bowl, and mix them with sliced avocado, sliced tomatoes, diced red peppers, jalapenos, and onion. Drizzle the salad with olive oil and the juice of one lemon, and season it with garlic, salt and pepper.

To cook quinoa greek salad, the following ingredients should be at hand: one cup of quinoa, one cup of halved tomatoes, one cup of chopped cucumbers, a handful of pitted olives, one diced red onion, 120 g. of feta cheese, and a pinch of salt and pepper. For the dressing you will need four portions of olive oil, three portions of red wine vinegar, and dried oregano to taste. To cook the salad, cook rinsed quinoa in salted water until tender. Once it is cool, combine it with tomatoes, cheese, cucumbers, olives, and onion. To make the dressing, mix olive oil with vinegar and oregano. Drizzle the salad with the dressing and stir up well.

Healthy Quinoa Chickpea Salad



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