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!
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
2 tsp apple cider vinegar
1 tsp honey
1/2 tsp garlic powder
2 tsp zaatar mix
Cook the edamame for 3-4 minutes and drain.
Cook the quinoa according to package instructions.
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
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.
Keep it in a sealed container in the fridge for up to 5 days.
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!
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
Chop the ingredients using a good sharp knife.
Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
For the Vinaigrette
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.