By Sophie Van Beek
Vegan Cobb Salad
5 steps
Prep:10minCook:20min
Cobb salads have always been a favourite, but this vegan version takes the obsession to a whole new level. A bed of greens is topped with hearty ingredients including quinoa, avocado, chickpeas, and pecans for extra staying power. The balsamic vinaigrette is the perfect savoury-sweet finish. Serve this as a stand-alone entrée or as a side dish to nearly any meal.
Notes
*If the pecans are raw, roast them on a rimmed baking sheet for 10 minutes in a 350 degree F (176 degrees C) oven.
*In place of the Vegan Caesar Dressing pictured, you could opt for a simple balsamic vinaigrette: Add 3 Tbsp (45ml) balsamic vinegar, 2 tsp maple syrup, a pinch each of sea salt and black pepper, and 1⁄3 cup (80ml) olive oil to a mason jar (or small bowl) and shake vigorously (or whisk) to combine.
Updated at: Thu, 17 Aug 2023 03:39:21 GMT
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Ingredients
2 servings
Instructions
Step 1
01 Rinse the quinoa thoroughly in a fine-mesh strainer. Add to a small saucepan over medium heat with the grape seed oil and toast for 2–3 minutes, stirring frequently.
Step 2
02 Add the broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until fluffy and the liquid is absorbed. Set aside.
Step 3
03 Prepare the vegetables and chickpeas. Set aside.
Step 4
04 To serve, add the greens to a large serving bowl or plate and top with the remaining salad ingredients (quinoa can be served warm or at room temperature).
Step 5
05 Toss or serve with the dressing of your choice (see note). Store leftovers separate (covered) in the refrigerator for 2–3 days, though best when fresh.
Notes
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