Name: Quinoa Confetti Salad [vegan]
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 250 g Waitrose LOVE life Freekeh & Quinoa or same amount of your favourite grain; 400 g can black beans; 125 g frozen shelled edamame; 1/2 fennel; 300 g mixed red and yellow grape cherry tomatoes; 1/2 red onion; 125 g frozen corn; 2 garlic cloves - crushed; 2 Tbsp cider vinegar; 7 Tbsp extra virgin olive oil; 1 heaped tsp Dijon mustard; small bunch basil - around 30 leaves; small bunch coriander - leaves only; juice of 1 lemon; 200 g Feta cheese - optional; salt & pepper

5 from 1 vote

Jump to Recipe Print Recipe

Packed with protein and goodness, this Quinoa Confetti Salad is colourful and beautiful.

Packed with protein and goodness, this Quinoa Confetti Salad is colourful and beautiful. Most of the work is the chopping, otherwise the recipe is quick & straightforward.

I used Waitrose’s Love Life Freekeh & Quinoa which is perfect for salads.

If you want to make it gluten free just use quinoa only.

While this version is vegan, this dish is also delicious with added feta cheese.

Can be made a day ahead and keep refrigerated overnight.

Quinoa Confetti Salad [vegan]

Packed with protein and goodness, this Quinoa Confetti Salad is colourful and beautiful.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Add to Shopping List Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Salads

Cuisine English

Servings people

Calories 516 kcal

Equipment

2 saucepans

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

250 g Waitrose LOVE life Freekeh & Quinoa or same amount of your favourite grain
400 g can black beans
125 g frozen shelled edamame
1/2 fennel
300 g mixed red and yellow grape cherry tomatoes
1/2 red onion
125 g frozen corn
2 garlic cloves – crushed
2 Tbsp cider vinegar
7 Tbsp extra virgin olive oil
1 heaped tsp Dijon mustard
small bunch basil – around 30 leaves
small bunch coriander – leaves only
juice of 1 lemon
200 g Feta cheese – optional
salt & pepper

Instructions

Heat some salted water in 2 separate pans.
When boiling, add the freekeh & quinoa mix in one and cook according to packet instructions for around 12 mins. Drain well. Place in a salad bowl to cool down. Mix in 1 Tbsp of extra virgin olive oil.
Cook the edamame and corn in the other pan for around 3 mins until just cooked. Drain and reserve on the side.
Rinse and drain the black beans.
Add the black beans on top of the freekeh & quinoa mix, followed by cooked edamame and corn.
Cut the tomatoes and fennel into small dices. Cut the red onion into thin slices. Add all of those to the salad.
Make the dressing by mixing together Dijon mustard, crushed garlic, 1 tsp salt, 6 Tbsp olive oil, 2 Tbsp vinegar and lemon juice. Adjust seasoning.
Toss the salad and dressing together. The salad can now be kept covered in the fridge for a day or served straight away.
Add the finely chopped herb leaves and feta just before serving. Adjust the seasoning again if needed.

Nutrition

Serving: 200gCalories: 516kcalCarbohydrates: 51gProtein: 18gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 30mgSodium: 649mgPotassium: 824mgFiber: 10gSugar: 3gVitamin A: 421IUVitamin C: 19mgCalcium: 241mgIron: 5mg

Find this recipe online:

Quinoa Confetti Salad [vegan]

https://theflexitarian.co.uk/recipe-items/quinoa-confetti-salad-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

3 must-try recipes

SPICED MUNG BEANS WINTER CASSEROLE [VEGAN]

MUNG BEANS & AMARANTH CRUNCHY ASIAN SALAD [VEGAN]

AUTUMN BROWN RICE & QUINOA PILAF [VEGAN] [GLUTEN FREE]

Quinoa Confetti Salad [vegan]