Crunchy Quinoa Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This vibrant crunchy quinoa salad is a celebration of fresh textures and bright, zesty flavours. As a versatile vegan dish, it combines protein-rich quinoa infused with lemon zest with a medley of crisp seasonal vegetables. The addition of sliced radishes and kohlrabi provides a satisfying bite, while a generous handful of fresh garden herbs like mint and chives ensures every mouthful is fragrant and uplifting. It is the perfect choice for a nutritious weekday lunch or a light, refreshing side dish for a summer gathering.

Preparing this salad ahead of time allows the citrus dressing to meld beautifully with the grains and greens. Packed with fibre and essential nutrients, this heart-healthy recipe is as nourishing as it is delicious. Serve it chilled on its own or alongside roasted vegetables for a complete plant-based meal that feels both sophisticated and simple to pull together.

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 matskedar hackad färsk gräslök
2 matskedar hackad färsk persilja
1 tablespoon chopped fresh coriander (optional)
1 teaspoon chopped fresh mint
Nymalen peppar
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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.