Green Quinoa Salad Recipe
🔪Prep Time: 25 minutes
👩🍳Cook Time: 20 minutes
1 pound brussels sprouts
½ cup diced yellow onion
1 garlic clove, minced
1 tablespoon water, plus more if necessary
1½ cups diced zucchini
1½ cups shelled edamame
¼ cup lemon juice
1 tablespoon grated lemon zest
1 tablespoon maple syrup
3 cups cooked quinoa
3 cups chopped chard leaves
½ cup chopped fresh basil
½ cup chopped pistachios
Salt and black pepper to taste
1Slice a brussels sprout in half lengthwise through the stem.
2Turn each half cut side down and thinly slice into shreds. Repeat with all of the brussels sprouts. Set aside.
3Heat a large shallow saucepan over medium heat.
4Add the onion, garlic, and water and cook until the onion is just becoming translucent.
5Add more water as needed to prevent sticking.
6Add the brussels sprouts, zucchini, and edamame.
7Cook for about 3 minutes, until the brussels sprouts are just beginning to wilt.
8Remove from the heat and stir in the lemon juice, lemon zest, and maple syrup.
9Stir in the quinoa, chard, basil, and pistachios.
10Taste and add salt and pepper if needed.
11Serve immediately or chill until ready to serve. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.