Vegan Food｜chickpea Quinoa Salad

Name: Vegan Food｜chickpea Quinoa Salad
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A small bowl Chickpeas; 1/2 bowl Organic Tricolor Quinoa; 1/2 root carrot; Break three or four small petals Broccoli; 3 or four pieces Cabbage leaves; 3 or four pieces Purple cabbage leaves; A spoon and a half brown sugar; 1/2 a spoon Vinegar

by Su Xiaoshuai Fiona

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Chickpeas and quinoa are both high-protein leaders in the herbivore world. There is no difficulty in preparing the ingredients, just what kind of sauce is used to stump me.

There was a voice in my mind saying: brown sugar! brown sugar! brown sugar!
brown sugar? Excuse me? I have never heard of brown sugar in salads. This is obviously not a sound made by my past experience or cognition.

Except for brown sugar?
I opened the light soy sauce bottle and smelled it, no, when I put the light soy sauce, it will become a cold dish. Close the lid.

So I took out the brown sugar and thought that the vinegar sauce would put vinegar, so I put a little red vinegar.
I tasted it with disgust, it turned out to be delicious!

Salad dressing: brown sugar + red vinegar invite everyone to have a chance to try it in the future ✌🏻

【Tricolor Li Mai Kepu】
Tricolor quinoa is a kind of quinoa. It is an ancient and magical grain. It is native to the Andes Mountains of South America. It is said that it has been cultivated for more than 7,000 years.
Tricolor quinoa tastes better than regular quinoa and has better health benefits.
Quinoa is high in protein, high in dietary fiber, and low in calories. It can increase satiety and balance blood sugar after a meal. It contains 9 essential amino acids and minerals such as calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, and manganese. It has plant-derived polyunsaturated fatty acid omega-3, which is very suitable for pregnant women, infants and the elderly. It is also the darling of weight loss, fitness and vegetarian people in recent years.

[Chickpea Science]
Compared with other beans, chickpeas are the highest in terms of protein efficacy ratio, bioavailability value, and digestion and absorption rate indicators, so they have won the reputation of "king of beans".
Eating it can supplement calcium and is rich in Vc, Vb, protein, crude fiber, selenium, chromium, etc. It has the reputation of "coarse grains in coarse grains" and is especially suitable for people with diabetes, hyperlipidemia and weight loss.
It has been clinically proven to treat more than 70 severe malnutrition diseases, and it is recognized as a vegetarian star in the world's vegetarian world.

【Vegan Science】
▲It does not contain meat, eggs, milk and its products (including but not limited to all kinds of dairy products, lard, oyster sauce, chicken essence, etc.)
▲Does not contain five spice and its spices (garlic, green onion, leeks, onion, garlic sprouts, rice head, etc.)
▲Non-alcoholic (cooking wine, sweet wine, white vinegar containing alcohol, etc.)

※Recipe maker/kitchen ID: Su Xiaoshuai Fiona
※ Pay attention to the kitchen ID and search for the corresponding recipes by keywords. ※All recipes under this link () are not limited to sharing in the "Wukong Mind Garden-Vegetarian Cuisine" group, welcome to forward to friends in need

Ingredients

A small bowl Chickpeas
1/2 bowl Organic Tricolor Quinoa
1/2 root Carrot
Break three or four small petals Broccoli
3 or four pieces Cabbage Leaves
3 or four pieces Purple Cabbage Leaves
A spoon and a half Brown Sugar
1/2 a spoon Vinegar

Vegan Food｜chickpea Quinoa Salad

1. Three-color Limai soaks in water for about half an hour (you can also not soak if you don't have time).

Chickpeas are taken out of the freezing layer and need to be soaked in advance and then frozen. They are easier to cook when they are boiled.
If you don’t freeze it, you can soak it one night in advance and then cook it directly in the pot. It will take longer to cook.
(Generally, it takes one night to soak the chickpeas, soak it well, pour out the water, put it in a fresh-keeping bag and put it in the freezer compartment of the refrigerator, and just take it out and cook it when you eat it)

2. Pour out the water used to soak the quinoa (you can see that some quinoa has sprouted. Quinoa is really a great ingredient with high activity. It is very good for the body 👍🏻). If you don’t change the water, it may be There is some suffering.

Put the quinoa in a flat-bottomed dish, add a little water, just slightly under the quinoa, otherwise it will stick together lumps after steaming, and the grains will not be distinct.

3. The chickpeas are boiled in the lower pot of the steamer.

4. The quinoa is steamed in the upper layer of the steamer.

Save time and gas, the quinoa is steamed and the chickpeas are cooked.

5. Use the time of steaming quinoa/boiled chickpeas to process other ingredients.

6. Change the broccoli to a knife and cut small florets.

Dice carrots.

7. Boil a pot of water, add a spoon of salt, boil the broccoli and carrots and cook for about three minutes to remove.

If you like to eat softer ones, you can cook them for a long time.

8. For cabbage leaves and purple cabbage leaves, remove the thick stalks in the middle of the leaves, and cut the remaining leaves into thin strips.

9. The quinoa is steamed!
White translucent quinoa rice, full of protein.
Lovely curly little yellow buds, full of plant vitality✌🏻

10. Stir it with chopsticks to dissipate heat and evaporate some moisture. The quinoa rice will be more granular.

11. Put all the ingredients in a large bowl and stir.

If you like to take photos and record, you can put the plate first, then put the sauce, and stir with the ingredients.

12. Dangdang, my homemade salad sauce:
One and a half spoons of brown sugar + half a spoon of vinegar.

If you have a salad dressing that you like more, please use the one you like. If you really don’t know what to use for salad dressing, you can reduce the amount and try the taste. If you like, add a little more to adjust the sauce.

13. Pour the sauce on the chickpea quinoa salad, mix it and eat!

I ate a big bowl, so full, so satisfying😄

Tips:
Chickpeas need to be soaked in advance, if possible, they are easier to cook after freezing.

The water used to soak the quinoa needs to be changed and then steamed. The amount of water should be slightly lower than that of the quinoa.

You can choose the sauce you already like. If you don't know what to use, you can try my brown sugar vinegar sauce.