Vegan Challenge

Protein Packed QUinoa Salad


1 ¾ cups uncooked Quinoa

2 cans Chickpeas (drained & rinsed)

5 ¼ cups packed Kale finely chopped

5 medium to large Carrots (shredded)

1 cup chopped Green Onions

½ cup finely chopped Parsley

½ cup oil packed Sun Dried Tomatoes (optional)


½ cup Red Wine Vinegar

3.5 tsps Dijon Mustard

2 large cloves Garlic, minced

½ cup Extra Virgin Olive Oil or Avocado Oil

½ tsp fine Sea Salt

Freshly Ground Black Pepper

2 tsp pure Maple Syrup

1 medium lemon (for zest or juice)


2 tbsps Hemp Hearts

¾ cup Pumpkin Seeds


  • Let's make lunch for the week!

  • Meal Prep: cook quinoa according to package instructions, and prep all ingredients (shred/chop/mince/etc). Place prepped ingredients into sealed containers (I use these from Ikea) and keep in fridge.

  • Make the dressing: by adding all dressing ingredients together and whisking. I like to store my dressing in a small mason jar, and keep in the fridge.

  • Build your bowls in advance or day by day by adding a little bit of each ingredient to your lunch container or bowl.

  • Be sure to add 1-2 tbsp of dressing right before you're ready to eat!

  • Sprinkle some toppings over your salad for extra protein.


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