A Salad Recipe Packed with Complete Protein

How often do you eat salad? Is it just a summer time food for you or are you like me and need a salad no matter what the weather holds. I always have a salad every lunch even throughout winter and then something more cooked for dinner. However recently I have been enjoying these balmy summer nights eating a deliciously prepared salad. The other night we opted for a cooked salad with lots of protein. It’s not really a photogenic salad but it is delicious. Also packed with calcium and magnesium as collard greens boast a healthy supply of those two minerals.

This salad is really versatile so substitute where you want. However the beluga beans really are my number one choice for this as they only take about 15 minutes to cook.  Remember to soak them in the morning first.

Brown Rice, Roast Beetroot and Beluga Bean Salad

Ingredients

3 beetroot cut into 3 cm chunks
1 onion cut in half (optional)
olive oil
salt  
1 cup beluga beans soaked
1 cup brown rice
1 bunch collard greens  finely shredded(or kale if you can’t get)
200g mushrooms sliced
1 clove garlic minced (optional)
½ cup toasted pepitas and sunflower seeds
¼ cup balsamic vinegar
¼ cup olive oil
handful of rocket leaves

Method

Place the beetroots in a baking tray with oil. Also put the halved onion in there if using.

Place the rice with two cups water in a saucepan with a few pinches salt and bring to the boil. Once boiled turn to a simmer and cook for 45 minutes or until water is evaporated and rice cooked.

In the meantime place the beans with boiling water in a saucepan. Bring to a rolling boil then strain. Place the beans back in the saucepan with fresh boiling water and ½ tsp salt and simmer until cooked.

In a wok add a splash of olive oil and fry the collard greens with the garlic for five minutes.  Next add the mushrooms and cook until they are tender.

Cut the halved onion into small pieces and mix with the cooked rice, cooked beans and vegetables, mix through the beetroot, vinegar and olive oil.

Season with salt.

Place the rocket leaves on a platter, spoon on the cooked salad and sprinkle with the toasted seeds.
 

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Vegan Recipes and Meal Ideas
Veet's Vegan Cooking School page
 

Exciting news, next week I will be announcing the dates for the second Vegan Chef and Lifestyle Training for this year. So stay tuned.


Have a great week and if you have any lovely salad recipe ideas I would love to try them out. Please post them on the facebook pages or send an email to info@veets.com.au

With love and gratitude Veet

 

Categories:Salads

Tags:Salad Beluga beans beetroot brown rice

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