Ph Vegan Mixed Salad Recipe

Time40m

Serves4

Grilled Portobello Mushroom, Avocado, Cherry Tomatoes, Chickpeas, Spring Mix, Quinoa, Cranberries, Housemade Balsamic Vinaigrette.

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Ingredients

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1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
2
Grill the Portobello Mushrooms
Preheat a grill or grill pan over medium heat. Brush the Portobello mushrooms with olive oil, and season with salt and pepper. Grill for about 5-7 minutes on each side until tender. Remove from heat and slice.
3
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin pieces.
4
Combine the Salad Ingredients
In a large bowl, combine the spring mix greens, cooked quinoa, grilled Portobello mushrooms, sliced avocado, cherry tomatoes, and chickpeas.
5
Add Cranberries
Sprinkle the dried cranberries over the salad mixture.
6
Make the Balsamic Vinaigrette
In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tsp Dijon mustard, salt, and pepper to taste.
7
Dress the Salad
Drizzle the balsamic vinaigrette over the salad and toss gently to combine all ingredients evenly.
8
Serve
Divide the salad into bowls and serve immediately.