Colorful Fiber and protein Vegan Platter

Spring is around the corner and with the vibrant color nature give us with colorful flowers and beautiful canopy how about making a colorful meal with these colors. This platter today is packed with fiber and protein, satisfying enough to serve as a main meal. You can keep in the refrigerator for 2-3 days, making it a perfect make-ahead dish. I actually thought it tasted even better leftover.

  • 1 Avocado sliced
  • 1 cup boiled garbanzo beans
  • 1 cup boiled quinoa
  • 1 cups Baby spinach or arugula or broccoli slaw
  • 1 cup mixed sprouts ( beans, alfalfa, clover leaf, peas or as per taste)
  • 1 Beet, medium raw shredded
  • ½ cup Colored peppers- Julienned
  • 1-2 small sliced radishes
  • 1 Carrot, shredded medium-to-large
  • 10-12 fresh cranberries
    10-12 round sliced squash of your choice I used Chayote and zucchini
  • Salt – as per taste
  • Pepper- as per taste
  • Turmeric powder (optional)
  • 1 teaspoon cumin seeds
  • Fresh twigs of cilantro/mint/spring onions


Vinaigrette Dressing
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 1 tablespoons olive oil
  • 1 tablespoon chopped fresh mint or cilantro
  • 1 tablespoons maple syrup or agave nectar
  • ½ teaspoon Dijon mustard, to taste
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste

Whisk everything together.

  1. Cooking quinoa: First rinse the quinoa in a fine mesh colander under running water. In a medium-sized pan, combine the washed and rinsed quinoa in 1 cup water. Bring the mixture to a gentle boil, then cover the pan, reduce heat to a simmer and cook for 10 minutes. See when little tails are out. Remove the quinoa from heat and let it rest, for 5 minutes. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
  1. Cooking Garbanzo: Soak the beans overnight and boil them to a consistency that you should be able to press them with your fingers. Drizzle oil in a pan, add cumin seeds and pour the boiled beans, toss with salt, cayenne pepper, turmeric, fresh lemon juice and cilantro. Keep aside.
  1. Cooking/Baking of squash: Wash and cut the squash in round slices of 2-3 inch thickness. In a large bowl, place the sliced squash, pepper, turmeric, salt, and pepper. Mix and coat well with hands. Set aside and let it marinade for 5 minutes.
  1. Line a baking sheet with foil and spray oil. Arrange the slices on tray. Bake at 350 degrees for 18-20 minutes. Alternatively, you can use a pan too for cooking squash. In a large frying pan sauté slices over medium heat, with few drizzles of olive oil. Sauté until browned and cooked to your liking.

Serving and Plating: Take a plate. Put a cup of boiled quinoa at the center and arrange the beets, tossed garbanzo beans, baked squash, salad, sprouts, and avocado as per your liking. Pour over the dressing and enjoy!!!

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