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Quinoa Salad

Quinoa Salad Bowl

Holly PlackettHolly Plackett
A deliciously crunchy bowl of salad
Prep Time 5 mins
Cook Time 12 mins
Course Salad
Cuisine British
Servings 1 person

Ingredients
  

Quinoa

  • 100 g quinoa
  • 250 ml water

Salad

  • 1 small carrot chopped
  • 1 chunk cucumber chopped
  • 1 handful coriander chopped
  • 1 handful fresh salad leaves chopped
  • 1 stick celery chopped
  • 1 chunk red/yellow/orange pepper chopped
  • 1 boiled egg Chopped
  • 30 g cashew nuts
  • 2 small pickled beetroot chopped
  • 2 small florets brocolli

Dressing

  • 1 garlic clove
  • 2 cm fresh ginger
  • 1 tbsp olive oil
  • 1 tsp sesame Oil
  • 1 tbsp soy sauce

Instructions
 

Preparing the Quinoa

  • Add the quinoa to water and bring to the boil. Simmer for 12-15minutes.

Preparing the salad

  • Combine all the salad items with 1/5 of the Quinoa
  • Steam or boil the florets, drain and add on top of salad

Preparing Salad Dressing

  • Peel and finely chop the Garlic
  • Peel and finely chop the ginger
  • Add the ginger and garlic to a jar for storage
  • Pour over the oil oil, sesame oil and soy sauce and mix.
  • Drizzle your preferred amount over the salad and mix well.

Notes

You can choose any salad items you enjoy. 
You can replace the Quinoa with basmati or brown rice, I prefer Quinoa. Quinoa is higher in fibre than rice and contains amino acids and proteins rice doesn't however it has more calories than rice.
Replace the egg with oily fish e.g. tinned mackerel fillets, or for a vegan choice you can replace the egg with kidney beans, sweetcorn, fresh peas etc.
I use a range of cooked veg - broccoli, tenderstem broccoli, french beans, flower sprouts.
A cheeky alternative to the homemade dressing is M&S Glaze with Balsamic vinegar. Delicious.
Keyword #healthyeating, Quinoa, salad