Super Nutty Quinoa Salad

JUST AS GOOD AS THE M AND S VERSION!

In keeping with the Veganuary theme this month, I am sharing with you a delicious recipe that myself and my other half love! Not only is it quick to make, it is perfect for lunch prep, a main meal on its own or to have on the side of another main dish.

This salad is packed full of high fibre veggies, protein from the nuts, quinoa and beans and healthy fats. All this means it keeps you full and satisfied for longer!

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Serves: 4 people as a main meal. Cooking Time: 25 minutes.

INGREDIENTS

• 1/2 cup tri-colour quinoa

• 1 head of broccoli

• 110g green beans

• 1 large carrot

• 1 can of mixed beans (drained)

• 1/2 cup peas

• 70g whole almonds

• 1/3 cup de-shelled pistachios

• 1/4 cup pumpkin seeds

Soy Ginger Dressing

• 3 tbsp soy sauce

• 3 tbsp olive oil

• 3 tbsp coconut/brown sugar or honey

• 1.5 tbsp ginger puree

• 1 tbsp white wine vinegar

• 2 tbsp apple cider vinegar

• 1 tsp garlic granules

• 0.5 tsp black pepper

METHOD

1. Cook the 1/2 cup of quinoa according to packet instructions.

2. While the quinoa is cooking, chop the broccoli into small florets, carrot into small quarter circle pieces and chop the green beans into bite size pieces.

3. Cook the broccoli and green beans in a sauce pan of boiling water for approx 5-7 minutes (you don't want them too soft!) and then drain the excess water and set aside to cool.

4. Next make your soy ginger dressing, add all the dressing ingredients into a bowl and mix together then set aside.

5. In a large mixing bowl, add the cooked quinoa, cooked broccoli and green beans, carrot, mixed beans, peas, almonds, pistachios and pumpkin seeds into a bowl and mix together.

6. Either mix in the dressing if eating straight away, or serve the dressing on the side for people to add as much as they please.

Happy Cooking!

Ruth xxx