Quinoa, Fennel and Broad Bean Salad
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.
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
It makes for 2 people as a main dish or as a starter for 4-5 people. You can add a pinch of chilli flakes for some extra warm and heat.