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–+ servings
Quinoa Confetti Salad [vegan] by The Flexitarian

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salads
Cuisine English
Servings 6 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/