Spicy quinoa salad
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 have done this for a beachside picnic that went down a treat.
I usually soak my beans from dry then cook ahead of time, however it also works just as well with cans or jars of kidney beans.
Spicy quinoa Salad
(Serves 4)
Ingredients
1 cup raw quinoa (uncooked)
2 cups water
Dressing:
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 oregano
1 tsp garlic powder or 1 garlic clove finely choped
sea salt + cracked pepper
Salad:
1 red capsicum, chopped,
1 green capsicum, chopped
1 small red onion, chopped
1 x 400g can corn, drained
1x 400g can kidney beans, drained
3 tomatoes, diced
1 cup fresh coriander, chopped
Method
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.
Add dressing and serve immediately
Salad keeps 3 days in the fridge without dressing
Let me know if you make it and tag me in your creations on Instagram @gemmasampsonnutrition
Train Smart. Eat Smart. Perform Better
Gemma
Gemma Sampson RD APD
If you’re interested in nutrition coaching to ensure you get the most out of your training and performance, book an online sports nutrition consultation to get you on the path to success.