A crisp salad filled with raw vegetables is a refreshing and delicious way to get your enzymes and nutrients, but you can’t always eat it alone as a filling meal. Chef Rich’s Summer Quinoa Salad is made with a base of quinoa, which makes for complete satiation (there’s a whopping 24 grams of protein in just one cup of quinoa!).
Q: Why do you cook quinoa in vegetable broth?
Q: Tell us more about the choice of vegetables in the salad.
Q: How did you come up with the dressing?
This Miso Tahini Dip is an excellent way to kick up the taste as you snack on raw veggies. Tahini paste is made from ground sesame seeds and olive oil, and it’s used to make hummus. Miso is made from fermented soybeans and barley (or rice malt). These two along with the tangy, sweet and smoky add-ons create a delicious, cultural blend of creamy goodness.
Chef Rich says, “This is my go-to, post-workout smoothie. It tastes delicious, and leaves me feeling lean and satisfied after a tough workout.” Try this fruity, tropical smoothie after a Saturday-morning hike!
Whipped up a dish you fell in love with? Share your vegan or plant-based recipe with your fellow healthy eaters! Your recipe may be featured on myHDiet.com and in the Fall In Love Again With Food Again newsletter.