Crunchy Quinoa Salad

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

This vibrant crunchy quinoa salad is a celebration of fresh textures and bright, zesty flavours. As a versatile vegan dish, it combines protein-rich quinoa infused with lemon zest with a medley of crisp seasonal vegetables. The addition of sliced radishes and kohlrabi provides a satisfying bite, while a generous handful of fresh garden herbs like mint and chives ensures every mouthful is fragrant and uplifting. It is the perfect choice for a nutritious weekday lunch or a light, refreshing side dish for a summer gathering.

Preparing this salad ahead of time allows the citrus dressing to meld beautifully with the grains and greens. Packed with fibre and essential nutrients, this heart-healthy recipe is as nourishing as it is delicious. Serve it chilled on its own or alongside roasted vegetables for a complete plant-based meal that feels both sophisticated and simple to pull together.

Ingredients for Crunchy Quinoa Salad

240ml uncooked quinoa
Caldo de legumes de 475ml
3 (2-inch) strips of lemon zest (see hints below)
230g asparagus, sliced into 1/2-inch pieces
150g snow peas, cut in half
80g kohlrabi, peeled and sliced into thin strips
80ml radishes, thinly sliced
3 colheres de sopa de suco de limão
2 colheres de sopa de cebolinha fresca picada
2 colheres de sopa de salsa fresca picada
1 tablespoon chopped fresh coriander (optional)
1 teaspoon chopped fresh mint
Pimenta-do-reino moída na hora
Dash sea salt

How to make Crunchy Quinoa Salad

Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.

Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavours to mingle.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.