Winter isn’t exactly a time of year that has me craving light, fresh, salads, but I still want to eat my greens! When I’m not having cooked meals, I want my salads to be hearty and delicious. A mix of quinoa, almonds and pistachios make this otherwise green salad feel much more substantial. This quinoa salad is also nice and robust so can be popped into a box to take to work.
Feel free to switch up the suggested vegetables and nuts based on what you have in the house -why not roast some beetroot and swap in chopped walnuts?
- 100g / ½ cup quinoa
- ½ head of broccoli
- 1 cup runner beans
- ½ cup frozen peas
- ⅓ cup / 40g almonds
- 1-2 tbsp pistachios
- 1 tbsp soy sauce
- 1 tbsp olive oil
- ½ tsp ground ginger
- Rinse and cook the quinoa according to packet instructions. Set aside and allow to cool.
- Finely cut the broccoli into small florets, and the runner beans into thirds. Steam or boil the broccoli and beans until just cooked, adding the peas near the end. Drain and rinse in cold water.
- Roughly chop the almonds and pistachios.
- Mix together the vegetables, quinoa and nuts together. Combine the dressing ingredients, or if serving later, pop into a small jar to pour over later.