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July 5, 2012

Chopped Green Salad

  • Cucumber, quinoa, pumpkin seeds and other goodies. Michelle Riley/HSUS

Serves 2

1 cucumber
2 celery stalks
1 green onion
1/2 cup (115g) alfalfa or broccoli sprouts
6 cups (1,350g) (or one bag pre-washed) romaine, green leaf, and/or Boston lettuce
6-10 fresh basil leaves
1/3 cup (75g) pumpkin seeds
1 cup (225g) vegetarian chicken-style strips
1/2 cup (115g) uncooked quinoa
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard

Cook quinoa according to package instructions and let cool to room temperature.

Sauté the vegetarian chicken-style strips according to package instructions.

Wash and chop the vegetables, combining on a cutting board or bowl. Drizzle with the olive oil, red wine vinegar, and Dijon mustard, tossing to lightly coat the vegetables.

Spoon 1 cup (225g) cooked quinoa onto a plate, cover with the salad ingredients, and top with vegetarian chicken-style strips and pumpkin seeds. Add strawberry or other fresh fruit to garnish (optional).

Tips: There are endless variations you can try with this recipe: add avocados, sunflower seeds, tofu, white beans, olives... the list is limitless.


All figures are per serving (assumes two servings).

Calories: 718
Fat: 40 g
Carbs: 53 g
Fiber: 9 g
Protein: 47 g
Sodium: 931 mg

Read more from the Guide to Meat-Free Meals