Quinoa Tabbouleh:
Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch.
Ingredients:
100g dried quinoa
75g parsley, roughly chopped
300g tomatoes, cut into 1cm dice (no need to remove the seeds).
100g cucumber, cut into small dice
For the dressing
1 tbsp olive oil
2 tbsp balsamic vinegar
Juice and zest ½ lemon
A drop of vanilla extract
1 tsp rice syrup or agave
Pinch of Himalayan pink salt
½ garlic clove, crushed
50g salad leaves, to serve
Directions:
1. Cook the quinoa following pack instructions, then set aside to cool.
2. Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, a pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.
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Coconut Lime Quinoa Salad:
Ingredients:
3 cups cooked quinoa
2 cups diced cucumber
1 cup diced mango
1 cup shredded purple cabbage
1 cup cooked and shelled edamame
1 cup shredded carrot
1/2 cup unsweetened coconut chips
1/4 cup finely chopped cilantro
1/4 cup finely diced red onion
1/4 cup coconut milk
1 lime, zest and juice
2 tablespoons agave
1/4 teaspoon red pepper flakes
Salt and freshly cracked black pepper
Directions:
1. In a large bowl, toss together all of the ingredients.
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Mediterranean Quinoa Salad:
Ingredients:
Dressing:
1/4 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Greek seasoning
Salad:
3 cups cooked quinoa
2 cups diced cucumber
2 cups finely chopped kale
1/2 cup finely diced red onion
1/2 cup crumbled feta
1/4 cup freshly chopped dill
Directions:
1. In a small bowl, whisk together the dressing ingredients.
2. In a large bowl, toss together the salad ingredients and vinaigrette.
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Summer Quinoa Salad:
Ingredients:
Dressing:
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 shallot, finely diced
1 tablespoon Dijon mustard
Salt and freshly cracked black pepper
Salad:
3 cups cooked quinoa
2 cups cooked green beans, trimmed and chopped
1 cup halved cherry tomatoes
1 cup corn kernels
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped basil
1/4 cup crumbled goat cheese for serving
Directions:
1. In a small bowl, whisk together all of the dressing ingredients. Set it aside.
2. In a large bowl, toss together the quinoa, beans, tomatoes, corn, parsley, basil, and the vinaigrette. Top with the goat cheese just before serving.