Easy Quinoa Salad
Number 9 in my series of Fifty Fantastic Salads is this Easy Quinoa Salad. Full of nourishing green vegetables and packed with nutrition. The avocado salad dressing is a great addition too. It’s made with tahini, lime juice and parsley and brings all the flavours of the salad together beautifully.
Ingredients
Salad ingredients:
- 1 cup quinoa (180g)
- Small bunch of tenderstem broccoli (100g)
- 20 green beans (100g)
- ½ cucumber
- 1 cup edamame beans (120g)
Dressing ingredients:
- 6 tbsp tahini
- Juice of 2 limes
- Half an avocado
- 2 garlic cloves
- Small handful of fresh parsley
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 6 tbsp water
Instructions
- Add the quinoa to a pan with 2 cups (500ml) of water. Put the lid on and bring to the boil. Once boiling, reduce the heat and simmer for about 14-15 minutes, until the water is absorbed, and the quinoa is fluffy. Let it cool slightly.
- Whilst the quinoa is cooking, lightly steam the broccoli and green beans for about 3-5 minutes until they are cooked but still bright green and a little crisp. Once cooked, I like to quickly blanch in cold water to keep their colour and freshness. Chop them into small chunks.
- Chop the cucumber into small chunks and add some boiling water to the edamame to defrost then drain.
- In a blender, add the dressing ingredients. Blend until smooth. Adjust the water, if needed, until you get a creamy yet pourable consistency.
- In a large bowl, add the cooked quinoa, steamed vegetables, chopped cucumber, and edamame beans. Drizzle the dressing over the top and toss everything together. Add additional seasoning to taste.
Notes
- This will store in the fridge for about 4 days.
- I don’t recommend freezing.
- The nutritional information is based up the recipe serving 4 but depending on portion sizes this could stretch to 6.
Nutrition
Calories: 396kcalCarbohydrates: 34.5gProtein: 16.2gFat: 19gSaturated Fat: 2.7gFiber: 9.3g
Tried this recipe?Let us know how it was!