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Vegan Summer Quinoa Salad with Lemon Vinaigrette
A simple summer salad featuring seasonal vegetables, protein-packed quinoa and a delicious lemon vinaigrette dressing.
for the quinoa salad
or spinach, kale, etc.
red bell peppers
for the lemon vinaigrette
juice & zest
extra virgin olive oil
(I use Pomora, see badge in sidebar)
freshly ground black pepper
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.
Recipe from www.elizabethskitchendiary.co.uk