Main title

Lazy Weekend Recipes: Warm Green Vegetable Quinoa Salad

If you're short on time but want to put together a healthy meal that serves 4-6, our warm green vegetable quinoa salad recipe is just the thing. Packed with protein, it’s minimum prep for maximum results

Serve up and sit back Difficulty Easy Serves 4 or 6 as a side salad Prep time 15 minutes Cook time 25 minutes Nutrients per serving 4/6:

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
380/253 kcal	23.5/15.5 g	3.5/2.5 g	12/8 g	7.5/5 g	27/18.5 g	8/5 g	0.2/0.11 g

Ingredients

For the salad:

120g tricolour quinoa *
2 tbsp olive oil
1 white onion, finely sliced
120g asparagus, sliced
100g frozen peas
150g edamame beans
6 spring onions, sliced
40g pea shoots

For the dressing:

1 lemon, juiced
75ml extra virgin olive oil
½ tsp honey *
1 tsp Dijon mustard
1 garlic clove, crushed

* Available at Holland & Barrett

Method

Step 1. In a large pan of cold water, add in the quinoa and bring to a boil. Cook for 20 minutes. Step 2. Meanwhile, heat the olive oil in a small pan and fry the onion slices on medium for 10-15 minutes or until golden. Step 3. To make the dressing, whisk together all the ingredients with a little salt and pepper and set aside until needed. Step 4. Bring another pan of water to the boil and cook the asparagus, peas and edamame beans for 2-3 minutes or until just cooked and then drain alongside the quinoa. Combine the quinoa with the vegetables and add in the spring onions and the dressing. Mix well and then stir through the pea shoots. Serve immediately, while still warm. Liked this? Then you'll LOVE our Vegan Rosemary Polenta Tart recipe Shop Food & Drink