Summer Salad Series #3
‘Keen-wa’, a gluten free alternative to starchy grains.
Pack a nutritional punch with a superfood! Quinoa, the star of the salad here, is packed with protein, fiber and various vitamins and minerals. It’s known to balance blood sugar, so a nice bonus is avoiding those mid-day sweet craving 😉
The addition of edamame and cashews makes it a little more unique and the subtle crunch gives this salad amazing texture. The dressing is a mix of amazing. A little tangy, a little sweet with a twist of combining two different oils for a lighter flavour.
This salad is quite forgiving, so feel free to switch up the nuts, walnut or pumpkin seeds would work well, or add more veg.
Ingredients
- 1 cup quinoa
- 1 1/2 stock
- 1/2 cup chopped cucumber
- 1/2 chopped parsley
- 1/4 cup edamame
- 1/4 cup chopped raw unsalted cashews
- 1/4 cup chopped tomato
- 2 tbsp finely chopped red onion
Tabbouleh Directions
- Step 1
- Step 2
Once stock absorbed, remove pot from heat, let stand for 10 minutes, then fluff with fork.
Once quinoa is cooled, add remainder of ingredients to big bowl.
Dressing
- 1 clove minced garlic
- 2 tbsp lemon juice
- 1 1/2 tsp lemon zest
- 1 tbsp rice vinegar
- 1 1/2 Dijon mustard
- 1 1/2 tsp agave nectar
- 1/4 tsp sea salt
- 1/4 ground pepper
- 3 tbsp sunflower oil
- 2 tbsp olive oil
Dressing Directions
- Step 1
Mix all ingredient except oils in food processor.
- Step 2
Slowly add oil until dressing emulsified.
Add dressing to quinoa tabbouleh mixture and mix well. Refrigerate until ready to serve. Great for days!
Try this recipe?
Let me know how it turned out!
Have you tried our other Summer Salads?
Check out our other two featured recipes from our summer salad series!
