Quinoa salad
This vegan quinoa salad is packed with veg and served with a delicious lime and soy dressing. It keeps well in the fridge so a great recipe for meal prepping. Save time by using a pre-cooked pouch for the quinoa.
With a GI of 46, this meal is high protein, low GI. Each serving provides 570 kcal, 15g protein, 74g carbohydrate (of which 7.7g sugars), 20g fat (of which 2.6g saturates), 16g fibre and 0.25g salt.
Ingredients
- 160–200g/6–7oz uncooked quinoa (or 400g/14oz cooked quinoa)
- 500g/1lb 2oz frozen edamame beans, defrosted
- 2 carrots, grated
- 1 pepper, thinly sliced
- 200g/7oz spinach leaves
- 2 tbsp freshly chopped coriander leaves
For the dressing
- 2 tbsp olive oil
- 1 tsp sesame seeds
- 1 tsp soy sauce
- 1 tbsp white wine vinegar
- Β½ lime, juice only
- diced chilli (optional)
Method
Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool.
For the dressing, mix the dressing ingredients in a bowl and whisk together.
Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well.
Serve immediately or store in the fridge for up to 5 days.
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