Bring On The Plants Vegan Recipe Contest: Enter to Win!

Welcome to the exciting world of plant-powered cooking with the Bring On The Plants Vegan Recipe Contest! Whether you’re a seasoned vegan or simply curious about incorporating more plant-based meals into your diet, this contest celebrates creativity, flavor, and the vibrant power of plants.

From hearty mains to delightful desserts, the recipes submitted showcase the incredible versatility and nourishment that vegan cuisine offers. This blog post dives deep into one of the standout recipes submitted, guiding you through each step to create a delicious, wholesome dish that’s sure to impress your family and friends.

Embracing plant-based eating doesn’t mean sacrificing taste or satisfaction. In fact, it’s quite the opposite!

Through fresh ingredients, colorful veggies, and clever techniques, you’ll discover how easy and rewarding vegan cooking can be. Ready to bring some plant magic into your kitchen?

Let’s get started!

Why You’ll Love This Recipe

This recipe is a celebration of fresh, vibrant ingredients that come together to create a dish bursting with flavor and texture. It’s completely vegan, making it perfect for those who want to enjoy a compassionate, eco-friendly meal without compromising on taste.

The combination of wholesome grains, crunchy vegetables, and a zesty dressing means every bite is satisfying and nutritious.

Moreover, it’s simple enough for weeknight dinners but impressive enough to serve at gatherings or potlucks. Whether you’re a vegan veteran or just dipping your toes in plant-based waters, this recipe offers a fantastic introduction to the flavors and possibilities of vegan cuisine.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional: 1/4 cup toasted pumpkin seeds for garnish

Equipment

• Medium saucepan with lid
• Large mixing bowl
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Whisk or fork (for dressing)
• Colander (for rinsing quinoa and chickpeas)

Instructions

1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for about 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it cool slightly.
2. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and pepper until well combined. Set aside.
3. Prepare the vegetables: While quinoa is cooking, chop the cherry tomatoes, cucumber, red onion, avocado, parsley, and mint. Drain and rinse the chickpeas thoroughly.
4. Combine ingredients: In a large mixing bowl, add the cooked quinoa, chickpeas, tomatoes, cucumber, red onion, avocado, parsley, and mint. Pour the dressing over the top.
5. Toss gently: Use a spoon or spatula to gently toss everything together, ensuring the dressing coats all the ingredients evenly without mashing the avocado.
6. Adjust seasoning: Taste and add more salt, pepper, or lemon juice if needed.
7. Serve and garnish: Transfer to serving plates or bowls. Sprinkle with toasted pumpkin seeds for an added crunch if desired.

Tips & Variations

“For an extra protein boost, add some cooked edamame or hemp seeds. You can also swap quinoa for couscous or bulgur wheat if preferred.”

If you like a little heat, toss in some finely chopped jalapeño or a dash of cayenne pepper in the dressing. For a creamier texture, stir in a couple of tablespoons of tahini or vegan yogurt before serving.

This salad is highly versatile — feel free to add roasted vegetables like sweet potato or bell peppers for a warm twist.

To keep it fresh longer, store the dressing separately and combine just before serving. This recipe also makes fantastic leftovers and can be enjoyed cold or at room temperature.

Nutrition Facts

Serving Suggestions

This vibrant quinoa salad pairs wonderfully with a variety of sides and dishes. Serve it alongside grilled tofu or tempeh for a complete vegan feast.

It’s also a fantastic filling for pita pockets or wraps when combined with some hummus and fresh greens.

For lighter meals, enjoy it as a standalone lunch or dinner. It complements Mediterranean dishes beautifully, so consider pairing it with warm flatbreads or a serving of roasted vegetables.

This dish also makes a great potluck contribution or picnic option because it holds up well without refrigeration for a few hours.

Conclusion

The Bring On The Plants Vegan Recipe Contest shines a spotlight on the delicious potential of plant-based cooking, and this quinoa salad is a perfect example. It’s fresh, flavorful, and packed with nutrients that fuel your body and delight your taste buds.

By using simple, wholesome ingredients and straightforward steps, this recipe makes vegan cooking accessible and enjoyable for everyone.

Whether you’re looking to eat healthier, reduce your environmental footprint, or simply try something new, this vegan quinoa salad is a wonderful place to start. Don’t forget to explore more creative vegan recipes like the Lemon Ricotta Pasta With Arugula Recipe or the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for more inspiration.

Happy cooking, and bring on the plants!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Quinoa & Chickpea Power Bowl”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and nutritious vegan bowl packed with protein and vibrant veggies. Perfect for a quick, wholesome meal that fuels your day.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup quinoa”, “1 can (15 oz) chickpeas, drained and rinsed”, “2 cups spinach, chopped”, “1 red bell pepper, diced”, “1 avocado, sliced”, “1/4 cup red onion, finely chopped”, “2 tablespoons olive oil”, “1 tablespoon lemon juice”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “Salt and pepper to taste”, “2 tablespoons chopped fresh cilantro”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse quinoa under cold water.”}, {“@type”: “HowToStep”, “text”: “Cook quinoa in 2 cups of water until fluffy, about 15 minutes.”}, {“@type”: “HowToStep”, “text”: “In a pan, heat olive oil and saut\u00e9 red onion and bell pepper until soft.”}, {“@type”: “HowToStep”, “text”: “Add chickpeas, cumin, smoked paprika, salt, and pepper; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in chopped spinach until wilted.”}, {“@type”: “HowToStep”, “text”: “Combine cooked quinoa and chickpea mixture in a bowl.”}, {“@type”: “HowToStep”, “text”: “Drizzle with lemon juice and toss gently.”}, {“@type”: “HowToStep”, “text”: “Serve topped with avocado slices and fresh cilantro.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “12 g”, “fatContent”: “14 g”, “carbohydrateContent”: “45 g”}}