Summer Glow Rainbow Quinoa Salad
Healthy Recipe
A light, refreshing, protein-rich salad bursting with colour and flavour – perfect for sunny days and picnic baskets. A plant based, fibre fuelled protein rich quinoa salad, tossed with a zesty lemon- dressing, packed with plant-powered protein and crunchy veggies.
From our kitchen to yours, enjoy this feel-good recipe.
Ingredients
For the quinoa:
- 1 cup mixed quinoa (for extra gut-friendly)
- Vegetables (finely chopped):
- ½ cup peppers
- 1 celery stalk
- 1 red onion
- 1 cucumber
- 1 carrot
- Herbs (chopped):
- Handful of chives
- Handful of parsley
- Handful of coriander
- Protein:
- 1 cup tempeh (or tofu), stir-fried with garlic and soy sauce
For the dressing:
- 1 clove garlic
- Salt to taste
- Juice of ½ lemon
Instructions
Instructions:
1. Prepare Quinoa:
- Cook 1 cup of quinoa according to packet instructions. Let it cool.
- Chop Vegetables: Finely chop your choice of vegetables.
- Combine them in a large bowl with the cooled quinoa.
2. Prepare Protein: Stir-fry tempeh (or tofu) with garlic and soy sauce.
- Add to the bowl.
3. Prepare Herbs
- Mix Herbs: Add a handful of chopped chives, parsley, and coriander.
- Make Dressing: Combine garlic, salt, lemon juice, orange juice, tahini, and mustard. Mix well and pour over the salad.
4. Finish:
- Toss the salad to mix the dressing evenly. Garnish with pomegranate seeds.
This recipe is full of fibre and gut loving plant based points and is a delicious addition for the summer. It’s packed with protein from he quinoa and tofu too!
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