Bright, colourful, plant-based and easy to whip up ahead of time. If you’re looking for a new salad recipe to get more vegetables in, try out this spicy quinoa salad recipe.
Perfect for summer barbecues served alongside chargrilled chicken or tofu for an extra serve of protein. By cooking the quinoa and mixing the dressing in a jar ahead of time, you can chop all the vege and mix it right before serving for ultimate freshness. I did this for a beachside picnic on the weekend and it went down a treat.
I’ve usually soak my beans from dry then cook ahead of time, however it also works just as well with canned or jars of kidney beans.
Spicy quinoa salad recipe
- 1 cup raw quinoa (uncooked)
- 2 cups water
- Juice of 1 large lemon and 1/2 the rind zest
- 1/3 cup extra virgin olive oilolive oil
- 1 ½ tbsp. honey
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cumin powder
- 1 tsp garlic powder or 1 garlic clove finely choped
- sea salt + cracked pepper
- 1 red capsicum/pepper
- 1 green capsicum/pepper
- 1 capsicum
- 200g spinach
- 1 small red onion
- 1x 400g can corn
- 2x 400g can kidney beans
- 3 tomatoes, diced
- 1 cup fresh coriander chopped
Cook the quinoa – let it cool.
Mix the dressing up in a bowl or jar
Chop veggies up and mix all ingredients together in a large bowl.
Once dressing is added this will keep 3 days in the fridge
Let me know if you make it and tag me in your creations on Instagram @gemmasampsonnutrition