Hey Friends,
This week I have one of my matcha recipes for you guys! This one is a super delicious vegan salad for lunch. The matcha chili dressings is really something I’ve never had before. The taste is so unique! Not only does the matcha give the dressing a beautiful green color, but also the distinct umami taste. You guys have to try it, I’m sure you will love it!
Once again you guys can switch it up with some of the ingredients, like kidney beans with another protein source like tofu. And the quinoa can also be easily swapped with couscous to tailor it to your liking. In my opinion, the rocket is an essential part though, that gives this salad its necessary tang, but if you absolutely don’t like it, you can also use spinach instead.
So let’s get on to the recipe!
Ingredients
- 200g Quinoa
- 400ml vegetable stock
- 1 can of kidney beans (400g)
- 60g rocket
- 1/2 red onion
- 4 tbsp pumpkin seeds
For the dressing:
- 1/2 tsp matcha powder
- 1 dried chili
- 1 tbsp lemon juice
- 1/2 tsp honey
- 4 tbsp olive oil
- salt
Instructions
- Make sure to thoroughly wash the quinoa. Then cook according to package instructions in some vegetable stock (15-20min). If there is any stock left, discard that and set the quinoa aside and let it cool.
- In the meantime dice the onion and wash the rocket. Combine kidney beans, rocket, quinoa and onion in a bowl. Set aside.
- To make the dressing, cut the dried chili into small pieces (discard the seeds if you only want it mildly spicy). Combine chili, matcha, lemon juice, salt, olive oil, honey in a mason jar. Shake to combine. Drizzle over the salad ingredients and toss to combine. Sprinkle some pumpkin seeds on top and serve for lunch or as a side.
Catchy Cravings 
Great post 😁
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