Written by: Nonna Maria · Expert in Italian Cuisine, Gluten-Free Cooking, Traditional Recipes
Published: August 5, 2024
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Balancing Macros On A Vegan Diet: Nourishing Your Body
Photo by Karolina Kaboompics on Pexels.
Introduction
Welcome to the world of vegan cooking, where plant-based ingredients come together to create delicious and nourishing meals. In this recipe, we will explore how to balance macros on a vegan diet, ensuring that you are getting all the essential nutrients your body needs.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is cooked and broth is absorbed.
- In a large bowl, combine the cooked quinoa, chickpeas, tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the quinoa mixture and toss to combine.
- Serve the salad chilled or at room temperature, garnished with extra parsley and mint if desired.
This vegan quinoa salad is not only delicious but also packed with protein, fiber, and essential nutrients. By including a variety of plant-based ingredients in your diet, you can easily balance your macros and nourish your body. Enjoy!
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