Quinoa, Fennel and Broad Bean Salad
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This healthy Summer Salad is full of protein. It is wholesome, full of flavours and different textures. It is so delicious that you will want to eat it all summer. With super nutritious Quinoa and crunchy seasonal vegetables, a mouth-watering Tahini, and Lemon & Garlic dressing. It is easy to make, uses no oil and is perfect for lunches, weeknight dinners, picnics, or to take to a house party.
- Prep 20 mins
- Cook 20 mins
- Total 40 mins
- Makes for 2 people
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Ingredients
½ cup of uncooked Quinoa
6 leaves of Kale or Cavolo Nero
1 cup of Broad Beans shelled
½ bulb of Fennel
½ Red Onion
4-6 Radishes
1 tsp of Dijon Mustard
½ Lemon Zest and Juice
1 big handful of Parsley, Dill or Coriander
1 handful of raw Almonds
Salt to taste (I only use a pinch to massage the Cavolo Nero)
Tahini Dressing
1/4 cup of Tahini
½ Lemon Zest and Juice
1 clove of Garlic minced
½ tsp of Maple syrup
1 tsp of dijon Mustard
Freshly cracked Black Pepper to taste
Instructions
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Step 9 – Add the fresh herbs, Radishes and drizzle the Tahini dressing making sure you spread it all around. Top with chopped roasted Almonds, Sprouts and 1 tsp of Hemp seeds for extra protein. Serve in a small bowl and mix it to make sure the dressing coats all the veggies and Quinoa.
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About the Ingredients
Quinoa: I wasn’t a big fan of Quinoa because I thought it was bland and boring. The grains are so small they get lost everywhere. But Quinoa is such a protein packed little grain that I decided to give it a try. The secret for good Quinoa is to add lots of flavours and textures. Quinoa goes with everything. I love it with roasted vegetables too. Quinoa is gluten free and a complete protein, which means it contains all of the essential amino acids. Amino acids are the building blocks of the proteins that make up your muscles, bones, skin, and blood.
Kale or Cavolo Nero: Kale contains fibre, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Iron from plants is harder to be absorbed by the human body. It needs extra vitamin C so that is the reason I massage the kale with lemon juice. The massage method isn’t just for fun though I enjoy it 😉
Broad Bean: You can substitute any other bean or asparagus. It’s also very good with lentils or chickpeas. Broad beans are very high in protein and energy but also plentiful with health-benefiting antioxidants, vitamins, minerals, and plant sterols. They are a very rich source of dietary fibre which acts as a bulk laxative and have also been shown to reduce blood cholesterol levels by decreasing the re-absorption of cholesterol binding bile acids in the colon.
Almonds: You can substitute for another nut of your choice, but roasted Almonds really elevate this Salad, They bring another range of flavours and a crunchy texture, they are nutty, earthy, warm and compliment the Fennel and onion. Almonds are also high in antioxidants, vitamin E, protein, and fibre.
Lemon Zest and Juice: There are five flavours that serve as the foundation in every recipe: sweet, bitter, salty, sour, and umami. Lemon acidity cuts greasiness and heaviness and gives food a fresh, clean taste. Lemon juice can also change a food’s texture to fit a variety of needs, it contains citric acid, the zest contains lemon oil, which is where you’ll find the most flavour. Lemons are high in vitamin C, fibre, and various beneficial plant compounds.
Tahini: Tahini is ground, toasted sesame seeds. You can make it at home using just sesame seeds or get a good quality one that is 100% sesame seeds. Tahini is a great and healthy source of fat and it makes the best of the salad dressings.