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Summer Quinoa Salads


A couple of my favourite go-to salads. These are fantastic on their own or as a side dish. I often make a big batch of quinoa and use it in various ways. If you don't have the necessary ingredients check the notes sections where I have suggested some alternatives!


Quinoa Edamame Salad



This salad is super light, healthy and delicious. One way I love to eat this is with roasted butternut squash, or with a piece of feta on top!


Ingredients

  • 500g frozen shelled edamame beans

  • 100g uncooked quinoa

  • Handful of cherry tomatoes - diced

  • 2 small cucumbers - diced

  • Fresh dill and mint

  • 50g toasted pine nuts


For the dressing:

  • 3 tbsp extra virgin olive oil

  • 1/4 lime

  • 2 tsp apple cider vinegar

  • 1 tsp honey

  • 1tsp mustard

  • 1/2 tsp garlic powder

  • 2 tsp zaatar mix



Instructions

  1. Cook the edamame for 3-4 minutes and drain.

  2. Cook the quinoa according to package instructions.

  3. To make the dressing simply mix all the ingredients until well combined. I like to put everything in a jar and give it a good shake

  4. When the edamame and quinoa have cooled down, place them in a mixing bowl, add the tomatoes, cucumbers, herbs, pinenuts and the dressing. Mix until well combined.

  5. Keep it in a sealed container in the fridge for up to 5 days.


Tips:

  • If you can’t find edamame use any other bean, this works really well with cannelini, or butter beans too.

  • Feel free to use any other cereal instead of the quinoa (freekeh, rice or even orzo).

  • Add your favorite vegetables, whatever is in season or what you happen to have in your fridge.


Crunchy Cabbage, Carrot, Quinoa & Chickpea Salad





This crunchy, colourful salad is bursting with flavour!


Ingredients


  • 1 cup red cabbage, roughly chopped

  • 1/2 cup carrots, grated

  • 1 cup fresh parsley

  • 1/2 cup fresh dill

  • 1 cup cooked quinoa

  • 1 can chickpeas

  • 1/2 cup sunflower seeds



For the dressing


  • 3 Tbsp olive oil

  • ½ cup lemon juice

  • 1 Tbsp fresh ginger, peeled and grated

  • 2 Tbsp honey


Instructions


  1. Chop the ingredients using a good sharp knife.

  2. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.


For the Vinaigrette


  1. Place the ingredients for the vinaigrette in a jar with a lid. Place the lid on the jar and shake the ingredients. Or place all of the ingredients in a small bowl and whisk to incorporate well. Best if refrigerated for up to an hour before use.


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