Quick and easy high protein vegan salad made with quinoa, broccoli, chickpeas, sunflowers seeds, sun-dried tomatoes and fresh dill and parley. This healthy recipe will fill you up and keep you energized. Great for lunch dinner or as a side dish. Vegetarian, dairy free, gluten free and so tasty! #veganprogram #veganrecipe #vegansalad
From the September 2015 issue of Inside Out magazine. Styling by Jane Frosh and Lucy Tweed. Photography by Nicholas Watt. Project by Matt Cantwell and Robert Finnie of Secret Gardens. Available from newsagents, Zinio.