7-Veg Quinoa Salad & Baked Garlic Chips

This is the ultimate recipe for a hang over cure, and for a hearty lunch or dinner. I absolutely loved it and you can change what you put in the salad and on the potatoes to your preference. This cruelty free, 100% plant based meal is definitely my number one recipe so far!

7-VEG SALAD:

  • 2 Cups: Quinoa
  • Chopped: Celery
  • Chopped: Red Onions
  • Sliced: Cherry Tomatoes
  • Chopped: Cabbage
  • Chopped: Broccoli
  • Chopped: Baby Carrots
  • Sliced: Cucumber

SALAD DRESSING:

  • 1 Part Extra Virgin Olive Oil
  • 1 Part Apple Cider Vinegar

GARLIC BAKED POTATO CHIPS:

  • Preheat Oven to 350 F
  • In a bowl mix: 2 table spoons Grape Seed Oil & Garlic Pepper
  • Slice the potatoes very thin (or to your preference) and toss them in the mix.
  • Lay out each slice on Parchment Paper.
  • Set Timer to  bake for 20 Minutes (for crispy).

POTATO CHIP DIP: 

  • 1 part Dijon Mustard
  • 1 part Vegan Mayonnaise (365 Organic Vegan Mayo from Whole Foods Market)

ENJOY!!!

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