This simple summer salad features crisp and vibrant seasonal vegetables, protein-packed quinoa and a delicious lemon vinaigrette dressing made with Italian olive oil. Plus, there’s a fab giveaway to win 3 x 250 ml tins of extra virgin Italian olive oil from Pomora.
Our daughter (aged 11 3/4) has all but gone vegetarian (or pescetarian as she does love her freshly caught and fried mackerel). We’ve known for years that this was the path she was going to go down as she’s never particularly cared for the taste of meat.
This week also sees the start of weekly deliveries of our organic veg box – it’s peak harvest season here in Shetland and the gardens and polytunnels are heaving with fresh produce. Last weekend we volunteered for a few hours, shifting muck and tearing down old pallet fences from around the fruit bushes.
It is a combination of these two facts which has led to the creation of this summer quinoa salad recipe. I want to start teaching our daughter about alternative protein sources (she’s very active with fencing and climbing being two of her favourite sports), and the importance of a balanced, nutritious diet. Also, there’s a fridge full of freshly picked vegetables and I wanted to make something that showcased their fresh, vibrant flavour.
INGREDIENTS FOR THIS VEGAN SUMMER QUINOA SALAD RECIPE
- quinoa – look for this in your local wholefoods shop (why use rainbow quinoa for more colour and flavour?).
- a selection of seasonal vegetables including a leafy green and something with some crunch (carrots, kohlrabi & salad beetroot)
- good quality olive oil – I use extra virgin olive oil from Pomora
- Dijon mustard – for a little kick
- lemon – juice and zest
- salt and pepper, to taste
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HOW TO MAKE THIS VEGAN SUMMER QUINOA SALAD RECIPE
Step 1: cook your quinoa in twice as much boiling salted water until the little tails appear.
Step 2: drain and rinse the cooked quinoa under cold water and set aside.
Step 3: pop all the lemon vinaigrette ingredients into a small jar, put the lid on and shake for a few seconds.
Step 4: chop all your vegetables finely and toss gently with the cold, cooked quinoa.
Step 5: drizzle over the lemon vinaigrette and gently toss again.
Step 6: spoon into a serving bowl and serve!
I’ve used a combination of rainbow chard, carrot, red pepper, salad beetroot (I think it looks like little pink and white pieces of candy when it’s cut into tiny pieces, don’t you!), kohlrabi (for gorgeous crunchy texture), spring onions, parsley and a tiny bit of garlic in my quinoa salad.
Feel free to mix up your vegetables as you wish – spinach and kale would work as the leafy green. You could also add some chopped nuts, dried fruit or even some cooked chickpeas. I’m going to make an autumnal version of this with apple, kale and walnuts as soon as kale starts appearing in our veg boxes.
I’ve opted for chopping my veg up into tiny pieces, something that takes just a few seconds with the use of a small handheld food processor like the one pictured below. A knife would work too, as veg chopping can be quite a therapeutic and relaxing thing to do if you have the time.
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Regular readers to my blog will be familiar with the Pomora badge in my sidebar – it’s been there for a good few years now. Pomora is a small Italian olive oil company where, in exchange for ‘adopting’ an olive tree with a quarterly subscription, you receive twelve tins of olive oil throughout the year.
My oil comes from Antonio’s olive groves in Campania, and I’ve just received the summertime delivery of extra virgin olive oil. The complex flavours of this oil intertwine, marrying with a healthy finishing kick to produce a great base for vinaigrettes, focaccia or simply as a dip. I’ve used some of mine in the lemon vinaigrette in this recipe which provides a summer citrus kick to this vibrant salad.
Quinoa is a rather versatile ingredient too and it’s packed full of vegetarian protein. To cook it, simply bring twice the quantity of salted water to the boil and simmer your rinsed quinoa for 10-15 minutes until the little tails appear.
I often throw a handful into soups for a little extra protein and fibre.
Pictured above and below, I served some of this deliciously crunchy salad with some hot smoked chilli salmon for a quick and easy lunch.
If you’re fancying a quinoa salad and mine isn’t quite what you’re looking for, you might also like Helen’s quinoa, bulgar, feta & chilli salad, Dannii’s quinoa Greek salad, Emily’s aromatic lamb and warm grain salad or Ceri’s radish and radish top pesto quinoa salad with yellow courgettes, pine nuts and feta. Diana does a lovely herb salmon with garlic kale and quinoa prawn salad, while Janice does a quinoa with summer roasted vegetables and harissa marinade.
You might also like Helen’s Mediterranean Chicken, Quinoa & Chia Burgers, Emily’s coriander turkey kebabs with feta, quinoa & couscous salad, Choclette’s quinoa, watercress, walnut and blue cheese salad with roasted asparagus or Camilla’s warm rice and quinoa salad with pan-fried tofu.
What’s your favourite way to work with extra virgin olive oil or quinoa? Let me know in the comments!
Vegan Summer Quinoa Salad with Lemon Vinaigrette
for the quinoa salad
- 200 grams quinoa
- 80 grams rainbow chard or spinach, kale, etc.
- 1 red pepper
- 1 medium carrot
- 3 spring onions
- 1 medium kohlrabi
- 1 small salad beetroot
- 1 handful fresh parsley
- 1 garlic clove
for the lemon vinaigrette
- 1 lemon juice & zest
- 1 tsp caster sugar (optional)
- 0.5 tsp Dijon mustard
- 70 ml extra virgin olive oil (I use Pomora, see badge in sidebar)
- sea salt to taste
- freshly ground black pepper to taste
- Bring 1 pint/600 ml of salted water to the boil and cook the quinoa for 10-15 minutes, until the little tails appear. Drain and rinse under cold water to cool. Set aside.
- Finely chop the rainbow chard, red pepper, carrot, spring onions, kohlrabi, salad beetroot and garlic and toss, with the quinoa, in a large bowl.
- To make the lemon viniagrette, place all the ingredients in a small jar, pop the lid on and shake for a few seconds.
- Pour the dressing over the salad, toss again and spoon into a serving bowl.
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POMORA OLIVE OIL GIVEAWAY
Pomora have kindly offered my UK readers the chance to win a shipment of 3 x 250 ml tins of extra virgin olive oil worth £39! To enter, simply fill out the Rafflecopter entry form below!
HOW TO ENTER
For your chance to win a shipment of 3 x 250 ml tins of extra virgin olive oil worth £39 enter using the Rafflecopter form below. Come back and tweet about the giveaway every day for more chances to win!
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 28 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Pomora. The prize is to win a shipment of 3 x 250 ml tins of extra virgin olive oil worth £39. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway. The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received.
Closing date is midnight (that’s 00:00 hours, 12 am on Sunday night/Monday morning) on Monday 20 August 2018 (GMT) and the winner will be announced shortly afterwards.
Have you made this recipe?
This is not a paid post, although Elizabeth’s Kitchen Diary does receive regular quarterly shipments of olive oil from Pomora. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.