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Rainbow Quinoa Salad

1 min read

Healthy lunchbox ideas. A vibrant, nutritious and wholesome quinoa salad Quinoa salad with grated beetroot, edamame beans, a delish dijon-lemon dressing topped with crunchy toasted almonds and pumpkin seeds! Vegan, gluten-free, dairy-free and packed with 7 different wholefoods.

The goodness lowdown

  • Plant proteins ????: Quinoa, Edamame beans
  • Iron: Spinach and Pumpkin seeds
  • Calcium: Almonds
  • The happy ???? amino acid Tryptophan: spinach, pumpkin seeds

Collab with nourishing.amy

  • Prep: 25mins

  • Easy

  • Serves 2

  • Vegan

  • Dairy Free

  • Gluten Free

Ingredients

100g Quinoa
1 raw Beetroot, grated
1 large Carrot, grated
150g Edamame beans
40g Spinach or Rocket, shredded

Dressing:

2 tbsp Olive Oil
1 tsp Dijon Mustard
2 tbsp Apple Cider Vinegar
1 tsp Maple Syrup or Agave
Salt & Pepper

Topped with:

30g Pumpkin Seeds
30g Almonds

Method

  • Cook the quinoa, drain and leave to one side, after 10mins fluff up with fork
  • Grab a jar and shake together all the ingredients for the dressing, season with salt & pepper
  • In a large bowl, add the quinoa, grated beetroot, carrot, edamame beans, chopped spinach or rocket and pour over the dressing; toss well so everything is coated with the dressing
  • Heat a frying pan & toast the pumpkin seeds & almonds for just a few mins until smelling toasty & delish. When cooled, roughly chop the almonds & add most of them and the seeds to the salad, mix together
  • Serve the salad scattered with the remaining almonds and pumpkin seeds… tuck in! ????
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