Refreshing Quinoa Salad
Discover the freshness of my quinoa salad: an easy blend of crunchy vegetables and light quinoa, dressed with a bright, tangy vinaigrette. Perfect for any occasion, this salad is your go-to for a burst of healthy, nutritious flavour.
In the collections
The ingredients
- 1 black beans, 540 ml can; drained and rinsed
- 1 cup quinoa, cooked
- 1 cup cucumbers, chopped
- 1 cup tomatoes, chopped
- ½ cup celery, chopped
- ¼ cup toasted pine nuts
- ¼ cup fresh basil, chopped
- 1 avocado, chopped
- 2 tbsp chives, chopped
- 1 tbsp garlic, chopped
Balsamic dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp ground fennel seeds
- ¼ tsp black pepper
The method
- In a large bowl, add all the salad ingredients and mix until fully combined.
- In a jar, add all the dressing ingredients and mix well with a whisk or spoon.
- Pour the dressing over the salad and mix to coat all the ingredients well.
Storage tips
Keeps in the fridge for 4 days.
Nutrition facts
Per serving, for reference only.
- 500Calories
- 26 gFat
- 50 gCarbs
- 17 gFibre
- 17 gProtein
Quinoa is a complete protein, containing all nine essential amino acids, making it an excellent choice for vegetarians and vegans.
Its high fibre content promotes healthy digestion, helps prevent constipation and supports a balanced gut microbiome.
Pine nuts contain monounsaturated fats, which are beneficial for heart health. They help lower LDL ("bad") cholesterol while raising HDL ("good") cholesterol.
