Free Recipe - Quinoa Salad
Salad doesn’t have to be boring!
This quinoa salad is super easy to make, packed with flavour and loaded with nutritents. It’s an easy way to sneak more vegetables into your day, while the quinoa and edamame beans provide a protein boost.
Let’s be honest: the word "salad" often brings to mind a sad bowl of limp lettuce and a few cherry tomatoes. Now don’t get me wrong, lettuce and tomatoes are great but they need a little help to shine. That’s where this quinoa salad comes in—it’s vibrant, versatile, and anything but boring.
I love making this salad because it’s perfect for any season. Whether it’s hot or cold outside, this dish is refreshing and filling. It’s also a fantastic option for meal prep. Just cook the quinoa, chop the veggies, and whip up the dressing, then store everything separately. When you’re ready to eat, just toss it all together and enjoy!
Take this salad with you for lunch on the go or serve it as a hearty side dish—either way, you’re in for a treat.
Ingredients for the Salad
180g Quinoa
1/4 Cabbage (I like red in this but green also works!) - shredded
1 cup Edamame beans - from frozen or fresh
1 Red Bell Pepper - chopped
2 Carrots - grated
1/2 Cucumber - chopped
1 small bunch Spring Onions - sliced
Ingredients for the Dressing
1 Red Chilli - chopped
1/2 inch piece of Ginger - diced
3 tbsp Tamari
1 tbsp Sesame Oil
1 tbsp Rice Vinegar
1 tbsp Sesame Seeds
Instructions
Rinse the quinoa under cold water (this gets rid of saponins that can impact the flavour).
Cook the quinoa in boiling water for 15-minutes, drain excess water and allow to cool.
Whilst the quinoa is cooking chop the salad ingredients. I like the to play around the with amounts a little bit depending on what I’m in the mood for!
Mix dressing ingredients together in a bowl.
Mix quinoa and salad ingredients together and serve. Pour dressing over to taste.
Enjoy!
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