PP or PS Complete Plant-Based Meal

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Chef: Christa Clark, Artistic Vegan

Makes: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hr



  • 1 ¼ c quinoa

  • 2 ½ c water

  • Pinch of salt, optional


  • Small bundle fresh asparagus

  • Squeeze of lemon juice

  • Salt and pepper to taste


  • 1 head of organic lettuce/greens

  • Generous handful of chopped Nopales or green bell peppers

  • 2 stalks of celery, diced

  • 1 carrot, peeled and diced

  • 2 small beets (canned), peeled and diced

  • Small handful fresh herb of your choice (I used a little cilantro and parsley)

  • 1 c cherry tomatoes

  • 1 Serrano pepper, diced

  • ¼-1/3 c cranberries

    Serve with your favorite Oil Free Balsamic Vinaigrette

Optional: If you follow a Plant Stong Diet, add the ingredients below.Transforming recipe to PS.

  • 1 c pumpkin seeds

  • Handful of Brazil nuts


  1. Combine the quinoa ingredients in a rice cooker, stir, press cook. You may also cook on the stove.

  2. Steam a small bundle of asparagus until desired consistency.

  3. Wash and chop the veggies for the salad, combine in a bowl and toss.

  4. Add desired quinoa to your plate(s), a handful or two of salad, add some dressing on top and then add the steamed asparagus and drizzle some lemon juice on top.

  5. Sprinkle with salt and pepper if desired

  6. Serve.

  7. Stores well for future meals (2-3 days)

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Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

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