Whether you’re making a conscious effort to meal-prep for the coming week, or simply want to serve up a tasty and nutritious meal for the family to enjoy, this quinoa salad will do the trick. Brimming with green vegetables, and drizzled with a punchy mustard dressing, this dish is a flavourful step towards your five-a-day. The quinoa is high in fibre, helping to promote healthy digestion, while also providing plant-based protein, which helps to keep you fuller for longer. Edamame beans and asparagus are sources of vitamin K, which is needed for blood clotting and bone health. Plus, peas are a source of iron and lutein, which is important for eye health.
Serves 4-6
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
1 Add the quinoa to a large pan of cold water and bring to the boil. Cook for 20 minutes.
2 Meanwhile, heat the olive oil in a small pan and fry the onion slices on a medium heat for 10-15 minutes, or until golden.
3 To make the dressing, whisk together all the ingredients, season with salt and pepper and set to one side.
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.
5 Drain the quinoa and vegetables and then combine, adding in the spring onions and the dressing. Mix everything together well and then stir through the pea shoots. Serve immediately, while still warm.