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Powerhouse quinoa salad

This salad is just so beautiful, we don’t know how we’re going to eat it! It’s an impressive veggie option for when you are entertaining.


For the salad
1 cup red quinoa, cooked according to packet instructions
1 cup watermelon, chopped and deseeded
½ cup each of tender stem broccoli, mange tout and asparagus, blanched
300g tofu, cut into cubes and pan-fried
¼ cup mint, to garnish
For the dressing
3 tbsp olive oil
1 tsp wholegrain mustard
1 tsp honey
Juice of 1 lemon
2 tsp parsley, finely chopped

1. Toss all the salad ingredients together in a bowl.
2. In a separate bowl, whisk the dressing ingredients together and pour over the salad.
3. Let it stand for 20–30 minutes to allow flavours to infuse. Garnish with mint and serve.

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