Vegan Chopped Salad with Quinoa and Spring Veggies

This beautiful, veggie-filled recipe is inspired by a popular restaurant in NYC called Charlie Bird. The original recipe is here. I just made a few little tweaks to make it my own:

  • Used a mix of quinoa and sprouted-grain rice instead of farro to make it gluten-free
  • Added 1 cup of asparagus “coins” : simply chop the asparagus width-wise into thin, pea-sized coins, saving the tips for another recipe and add them to the salad raw. The acid in the dressing helps soften them and they are delicious!
  • Added a splash of sherry vinegar, a dash of ground cumin and 2 tablespoons of hummus to the dressing (my fave trick to make a simple dressing super creamy!)

Vegan Chopped Salad with Quinoa and Spring Veggies

for the salad

1 cup cooked grains of choice (I used a mix of quinoa and brown rice)

2 cups arugula leaves, washed and dried

1 cup raw asparagus coins (chop the asparagus width-wise into thin, pea-sized coins, saving the tips for garnish)

1 cup loosely-packed basil leaves, thinly sliced or torn

1 cup loosely-packed mint leaves, thinly sliced or torn

1 cup cherry tomatoes, halved

½ cup thinly sliced radish

½ cup pistachio nuts, chopped

Maldon flakey sea salt to finish

Shaved parmesan cheese, for topping (optional)

for the dressing

  • 8 Tbsp extra virgin olive oil2 Tbsp fresh lemon juice

    2 Tbsp hummus

    ½ tsp ground cumin

    Splash of sherry vinegar

    Kosher salt and freshly ground pepper, to taste

How To Make It

  1. In a large bowl, add the cooked grains. Top with arugula, asparagus, basil, mint, tomatoes, and stir to combine. Set aside.
  2. To prepare the dressing, place all dressing ingredients in a mason jar with a tight-fitting lid (or a small bowl). Shake or whisk to combine.
  3. Pour dressing over grains and greens. Stir well.
  4. Top with pistachio nuts, a pinch or 2 of flakey sea salt and shaved parmesan cheese for garnish (optional).

Enjoy!

Andrea

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Vegan Chopped Salad with Quinoa and Spring Veggies
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