Quinoa, Fennel and Broad Bean Salad
Fresh, zesty and packed with goodness!
This vibrant quinoa salad brings together seasonal veg, crunchy broad beans, and a lemony tahini dressing. It’s protein-rich, oil-free, and perfect for summer lunches, picnics or easy weeknight dinners. Light, satisfying, and full of flavour—your new summer go-to!
Prep
20 mins
Cook
20 mins
Total
40 mins
Serves
2 ppl
Ingredients:
½ cup of Quinoa
6 leaves of Kale or Cavolo Nero
1 cup of Broad Beans shelled
½ bulb of Fennel
½ Red Onion
4-6 Radishes
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 kale)
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 step by step:
Step 1 – Start by rinsing the quinoa in a fine mesh sieve under cool running water. Bring to a boil with 3/4 cup of water or veggie stock and 2 Bay Leaves (ratio = 1 part quinoa to 1½ parts water). Simmer on a low setting for 20 mins.
Step 2 – In boiling water blanch the broad beans for a couple of minutes. Once the beans are cool enough to handle, make a cut in the second shell (which will have come loose during cooking) and pop out the bright green bean inside. If the Beans are young and small you can keep the second shell and skip this step.
Step 3 – Wash the kale and cut the middle core with a knife, repeat for all the leaves. Cut the stalks very finely. They are full of fibre and vitamins. Bring together the chopped kale and stalks with a pinch of salt flakes. Add zest and juice of 1/2 lemon and massage with your hands for a few minutes.
Step 4 – Cut the Fennel and red Onion very finely with a knife or mandolin. Bring them together with a pinch of Salt, Pepper and a squeeze of lemon juice and put aside.
Step 5 – Roast the Almonds in the oven at 170C for 12 mins. Roughly cut the Parsley and Dill or whatever fresh herbs you have in hand. Coriander works very well too.
Step 6 – Cut the Radishes in small bite sized pieces.
Step 7 – In a bowl bring together the Tahini, minced Garlic, Maple syrup, Mustard, Black Pepper and the zest and juice of ½ lemon. Whisk together and slowly add the cold water until you get a smooth emulsion. Try the dressing and adjust according you taste buds.
Step 8 – Assemble the salad on a large serving plate. Start with the massaged Kale, top with the fennel and red onions, followed by the red Quinoa and Broad Beans.
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.
About these Ingredients:
Quinoa: I used to find it a bit bland, but with the right flavours and textures, quinoa shines! It’s gluten-free, protein-packed, and a complete protein—meaning it contains all essential amino acids. Perfect with roasted veg or tossed into vibrant salads like this one.
Kale or Cavolo Nero: Packed with fibre, antioxidants, and vitamins C, K, and iron. Since plant-based iron is harder to absorb, I massage the kale with lemon juice to boost absorption—and it makes the leaves softer and tastier too (plus, I secretly enjoy the massage!).
Broad Beans: High in protein, fibre, and antioxidants, they’re also rich in vitamins and minerals. Great for heart health and digestion. You can easily swap them with lentils, chickpeas, or even asparagus.
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.
Lemon Zest & Juice: Lemon adds brightness and balance, cutting through richness with its fresh acidity. The juice brings tang, while the zest packs the most flavour thanks to its fragrant oils. It’s also a great source of vitamin C and beneficial plant compounds.
Almonds: Roasted almonds add crunch and a warm, nutty flavour that pairs beautifully with fennel and onion. They’re also packed with antioxidants, vitamin E, protein, and fibre. Feel free to swap for your favourite nuts!
Quinoa, Fennel and Broad Bean Salad
Ingredients
- 1/2 cup uncooked Quinoa
- 6 leaves Kale or Cavolo Nero
- 1 cup Broad Beans shelled
- 1/2 bulb Fennel
- 1/2 Red Onion
- 6 Radishes
- 1/2 Lemon Zest and Juice
- 1 handful Parsley, Dill or Coriander
- 1 handful raw Almonds
- 1 pinch Salt (I only use a pinch to massage the Cavolo Nero)
Tahini Dressing
- 1/4 cup Tahini
- 1/2 Lemon Zest and Juice
- 1 clove Garlic minced
- 1/2 tsp Maple syrup
- 1 tsp dijon Mustard
- Freshly cracked Black Pepper to taste
Instructions
- Start by rinsing the quinoa in a fine mesh sieve under cool running water. Bring to a boil with 3/4 cup of water or veggie stock and 2 Bay Leaves (ratio = 1 part quinoa to 1½ parts water). Simmer on a low setting for 20 mins.
- In boiling water blanch the broad beans for a couple of minutes. Once the beans are cool enough to handle, make a cut in the second shell (which will have come loose during cooking) and pop out the bright green bean inside. If the Beans are young and small you can keep the second shell and skip this step.
- Wash the kale and cut the middle core with a knife, repeat for all the leaves. Cut the stalks very finely. They are full of fibre and vitamins. Bring together the chopped kale and stalks with a pinch of salt flakes. Add zest and juice of 1/2 lemon and massage with your hands for a few minutes.
- Cut the Fennel and red Onion very finely with a knife or mandolin. Bring them together with a pinch of Salt, Pepper and a squeeze of lemon juice and put aside.
- Roast the Almonds in the oven at 170C for 12 mins. Roughly cut the Parsley and Dill or whatever fresh herbs you have in hand. Coriander works very well too. Cut the Radishes in small bite sized pieces.
- In a small bowl bring together the Tahini, minced Garlic, Maple syrup, Mustard, Black Pepper and the zest and juice of ½ lemon. Whisk together and slowly add the cold water until you get a smooth emulsion. Try the dressing and adjust according you taste buds.
- Assemble the salad on a large serving plate. Start with the massaged Kale, top with the fennel and red onions, followed by the red Quinoa and Broad Beans.
- 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.
Notes
- protein pack |
- healthy salad |
- quinoa |
- fennel |
- broad beans
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