Sample Project From The Fresh Vegan Kitchen

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with green mustard dressing

Quinoa (keen-wah) is actually a seed, not a grain, but in any case it’s a brilliant alternative to rice or couscous and is something we serve a lot at home. It’s considered a superfood, as it’s a complete protein and contains eight essential amino acids as well as having numerous other benefits. It might seem light and fluffy but it really fills you up without bogging you down and makes a fantastic base for this zesty salad. A spiralizer is a really good piece of equipment for making vegetable ribbons that look beautiful in salads. It’s well worth investing in one, but just use a grater if you don’t have one to hand.


Extract from

The Fresh Vegan Kitchen by David Bailey

Published by Pavilion

Irresistible vegan food from award-winning vegan street food pioneers, David and Charlotte Bailey of Wholefood Heaven. David and Charlotte Bailey have taken the street market scene by storm with their vibrant, healthy vegetarian and vegan cuisine. Their food is not about what’s missing � it’s about maximizing the potential and flavour of plant-based ingredients. Discover enticing egg- and dairy-free dishes from regions with a long tradition of vegetarian eating, such as Asia and India, as well as innovative twists on Spanish tapas, Middle Eastern mezze, Chinese dim sum and more. From big breakfasts to light salads and comforting mains to low-sugar sweet treats, The Fresh Vegan Kitchen is a glorious collection of exciting, satisfying recipes that taste terrific. An inspirational collection of recipes featuring classic dishes from a wealth of cultures, including Thai Coconut Curry, Israeli Chickpea Pancakes, Moroccan Vegetable Patties and Chinese Tofu Rolls. You can even treat yourself to mouth-watering sweet treats and make classic desserts, from a Pineapple and Coconut Cheesecake to a sumptuous Chocolate Mousse.

© 2018 David Bailey / Pavilion · Reproduced with permission. · The Fresh Vegan Kitchen by David & Charlotte Bailey, published by Pavilion. Recipe photography by Liz and Max Haarala Hamilton.


  • Step 1

    Rinse the quinoa for a minute or so, then drain. Bring the water to the boil in a pan, then add the quinoa and a couple of pinches of salt. Cook on a medium heat for 10–12 minutes until the water is absorbed. Put in a strainer to drain any traces of water before spreading it out on a tray to cool.

  • Step 2

    While the quinoa cools, make the dressing by putting all the ingredients in a blender and combining until smooth. Season with salt and pepper to taste.

  • Step 3

    Assemble the salad by gently mixing the quinoa with the dressing and all the salad ingredients, except the beetroot. Garnish with the beetroot and serve.

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