Vegan Rainbow Salad


April 11, 2016


Boil quinoa in slightly salted water in medium heat for 15 minutes.

In a mixer blend together tahini, lemon juice, salt & pepper. If it is too thick, you can add a bit of water in the mix.

In a large salad bowl add all the vegetables, quinoa, Violife Original grated and the tahini dressing. Blend all ingredients together. Finish off with Violife Prosociano flakes on top.


50 g Violife Prosociano (cut in flakes)

100 g Violife Original, grated

1 cup quinoa

80 g tahini

1 red pepper, sliced

1 yellow pepper, sliced

1 carrot, cut in cubes

100 g broccoli, slightly boiled

1/4 red cabbage, sliced

1 tin sweet corn

Fresh lemon juice