Taste the Rainbow!
This salad is such a simple concept, conceived when I started catering at mind, body, spirit events. The rainbow of chakra colours is very pleasing to the eye and lifts the spirits as you eat, uncovering layer by layer, much like discovering the self.
1 litre Vegan Stock (made with stock cubes of bouillon powder)
6 large tomatoes, thinly sliced
5 carrots, grated
4 avocados, sliced and tossed in lemon uice
200g mixed leaves
1 cucumber, thinly sliced
2 handfuls of kalamata black olives
2 small red onions, sliced or a handful of chive flowers
1 handful of mixed seeds (optional)
For the dressing
2 tablespoons balsamic vinegar
80ml olive oil
salt and freshly ground black pepper
Photography: Adrian Lawrence
Rinse the quinoa and place in a pan with the stock. Bring to the boil, then reduce the heat and simmer uncovered for 15-20 minutes, until cooked and the grains are tender. Once cooked, turn off the heat and allow the remaining liquid to be absorbed, then set aside to cool.
Place the tomatoes at the bottom of the glass bowl, or on individual serving plates. Layer the grated carrot on top of the tomatoes. Add the cooled quinoa in a layer, then add the sliced avocados and mixed leaves. Layer the cucumber on next, Finish by sprinkling the olives and the red onion or chive flowers over the top. Scatter over the mixed seed if using.
To make the dressing, simply shake or whisk the vinegar and oil together with the seasoning. Pour over the salad and enjoy!
Extract from Vegan Recipes to Enhance your Yoga Life : Food to Balance and Invigorate your Chakras by Sarah Wilkinson, CICO Books, 2020.