Lunch

Colourful Chopped Vegan Salad

This vegan salad can be made quickly and varied to suit your own tastes. The pretty, colourful and healthy salad is also gluten free and will last for several days in a sealed container in the fridge.

1/4 cup cooked quinoa
1/2 cup cooked sweetcorn
1 large cooked beetroot, diced
1/2 cup diced cucumber
2 tomatoes, diced
4 spring onions, finely sliced
1 granny smith apple, cored and diced
1 cup mixed salad leaves, chopped finely
1 cup grated carrot
1 tbsp flax seeds
1 tbsp sesame seeds
2 tbsp cranberries

Add all the ingredients to a large bowl and mix well to combine evenly.

 

This vegan salad can easily varied to suit your own tastes or to include whatever foods you have to hand. Some suggestions for variations include using different onions, red or white onions could be sliced and chopped for example. Sultanas and raisins also work well in this salad or a combination of several dried fruits could be used. There are a variety of seeds that could be used such as pumpkin, hemp, linseeds and sunflower seeds, all of which contain a variety of vitamins and minerals.

If you do not have to avoid gluten cous cous could be used in place of the quinoa. Wheat berries, rice, cooked lentils or millet could also be used to add variety.

 

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