Crunchy Quinoa Salad

Ingredients for Crunchy Quinoa Salad

• 240ml uncooked quinoa

• 475ml vegetable broth

• 3 (2-inch) strips of lemon zest (see hints below)

• 230g asparagus, sliced into 1/2-inch pieces

• 150g snow peas, cut in half

• 80g kohlrabi, peeled and sliced into thin strips

• 80ml radishes, thinly sliced

• 3 tablespoons lemon juice

• 2 tablespoons chopped fresh chives

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh coriander (optional)

• 1 teaspoon chopped fresh mint

• Freshly ground pepper

• Dash sea salt

How to make Crunchy Quinoa Salad

Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.

Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavours to mingle.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.