Details
Recipe
For the Salad
- 1 cup raw quinoa
- 2 tablespoons extra virgin olive oil, divided
- 1 zucchini, cut into small cubes
- 1 summer squash, cut into cubes
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 cups vegetable oil, for frying
- 1 large plantain, sliced
- Several handfuls of kale, cut or torn into bite sized pieces
- Several handfuls fresh spinach or mixed greens
- 2 large carrots, peeled and cut into matchsticks or ribbons
- 2 cups cherry tomatoes, halved
- 2 ripe avocados, sliced
- 1 large cucumber, cut into small cubes
- 1 (14-ounce) can chickpeas, drained
- 1/2 cup hemp seeds
- 1/2 cup pumpkin seeds
- 1/2 cup vegan parmesan
For the Dressing
- 1/4 cup olive oil
- 1 lemon, juiced
- 1/2 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1 bunch fresh basil, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
Cook quinoa according to package instructions. Set aside.
Step 2
In a large skillet over medium-high heat, heat olive oil. Add in zucchini and summer squash, plus salt & pepper to taste. Sauté until the veggies are softened and have a lightly toasted exterior, around 10 minutes. Once done cooking, set aside.
Step 3
Pour frying oil into a medium pot and set it over medium-high heat. Bring to 300 degrees F, or when a wooden spoon sizzles when dunked into the oil. In small batches, add in plantain slices, being careful not to overcrowd. Fry until golden brown, about 5 minutes per batch. When plantains are done, set onto a paper towel and immediately sprinkle with salt. Set aside.
Step 4
Make the dressing: in a jar that has a lid, combine olive oil, lemon juice, maple syrup, apple cider vinegar, basil, salt, and pepper. Mix to combine.
Step 5
Assemble the salad: In a large serving bowl, add in kale and spinach/greens. On top of the greens, arrange the sautéed veggies, fried plantains, cooked quinoa, carrots, cherry tomatoes, avocado, cucumber, chickpeas, pumpkin seeds, and vegan cheese. Pour the dressing on top and enjoy!