Crunchy Quinoa Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en 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 de caldo de verduras
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 cucharadas de jugo de limón
2 cucharadas de cebollino fresco picado
2 cucharadas de perejil fresco picado
1 tablespoon chopped fresh coriander (optional)
1 cucharadita de menta fresca picada
Pimienta recién molida
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.