This is a delicious filling, satisfying Salad that contains:
2 cups cooked quinoa
2 small butternut squash peeled seeded, diced and tossed with olive oil, salt, pepper and garlic powder and roasted in the oven at 400°C 20 min.
Carribean crispy split pea-spinach patties cut into croutons (recipe on thespruceats.com)
Avocado chunks cucumber, tomatoes, olives
Assemble and use simple dressing of 1 lemon juiced, 1 tsp. Dijon Mustard, 1 tsp. Apple Cider Vinegar and 1 tsp. Maple Syrup, salt and pepper.
This salad was inspired by 2 vegan salads in Candace Feldman's Lean Into Plants
Here is another similar salad but subbing yummy baked Sesame tofu cubes<~ and baked sweet potato chunks instead of squash-- prepared like the squash above. Get the Sesame Surprise baked tofu recipe HERE
Toss and enjoy.
YUMMY PLANT-BASED CHICK'N RECIPES
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