Meatless Mondays: Kale, Quinoa, and Falafel Salad

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.

 

Ingredients:

6 cooked falafel balls, crumbled

1 bunch kale leaves, chopped

1 cup cooked black and white quinoa mix

1 mango, diced (use juice as well)

2 avocados, diced

6-8 strawberries, diced

½ cup Pura Veda mix (or create your own)

1 bunch of asparagus spears, cut lengthwise

1 cup cooked red kidney beans

Method:

Combine all ingredients into a large bowl

Mix ingredients well

Serve immediately or chill for later

Serves 3-4 people

Pura Veda is a mixture of seeds, ancient grains and sundried raisins

available at most health food stores in Australia and online.

Or create your own mix.

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About Viva la Vegan

Viva la Vegan! started to promote Leigh-Chantelle’s Recipe Calendars in 2005 and has since grown to be an interactive community for vegans focusing on positive education, information and vegan outreach. Through the vivalavegan.net website, Leigh-Chantelle’s focus is on educating people to alternative lifestyle choices, proving that via compassion we can heal ourselves and each other. Easy to prepare recipes; blogs, articles and podcasts; an interactive forum, informative and how-to videos, interviews with inspiring vegans, vegan mentoring and more. You can find Viva la Vegan! On FaceBook , Twitter , YouTube, Pinterest and Google+
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