Rainbow TVP Salad

I made this once before a few months ago and decided to recreate it today. It’s definitely worth the share. The base is TVP but quinoa or brown rice can easily be used instead!

photo (32)Rainbow TVP Salad

Serves: 2

  • 1/2 cup dry TVP (or quinoa, or rice)
  • 1/4 cup frozen edamame
  • 1/2 cup chickpeas
  • 1/3 cucumber
  • 1/2 medium tomato
  • 1/2 cup roasted beets
  • 1 TBSP apple cider vinegar
  • 1/2 TBSP olive oil
  • 1/2 TBSP oregano
  • 1/2 tsp black pepper

In a medium saucepan, prepare the TVP (or quinoa or rice) as directed by the package. I usually do a 1:1 ratio of TVP to water and let it boil for about 7-8 minutes until the liquid is gone. As soon as the TVP is finished, add in the frozen edamame – the hot TVP will thaw it out. Next, mix in the chickpeas. Slice and chop the cucumber, tomato, and beets, and throw all of that in as well. Finally, add the apple cider vinegar, olive oil, oregano, and black pepper. Stir all of the ingredients so everything is evenly incorporated. Store in fridge and serve cold. :) Yum. I’ll probably add avocado to my leftover serving!

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