Vegan Summer Quinoa Salad with Lemon Vinaigrette
A simple summer salad featuring seasonal vegetables, protein-packed quinoa and a delicious lemon vinaigrette dressing.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 servings
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
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.