I love to make salads with a grain, like this quinoa edamame roast veg salad. Adding a grain makes it feel heartier and a more of a complete meal. Also, we don’t generally eat at regular times, and a lot of the time it is easier to prepare a hearty salad like this that we can quickly grab out of the fridge and eat when we are ready. Although we generally eat this salad cold, it is also great warm.
Salads like this are also a great way to use up whatever you might have left in the fridge before doing the grocery shopping and you can switch up any ingredient in this and still end up with a great, tasty salad!
Quinoa is gluten free, high protein, and rich in nutrients such as B vitamins, vitamin E, calcium, magnesium, and manganese. Quinoa has all nine essential amino acids, making it a complete protein and an excellent source of protein for vegans. We enjoy quinoa in salads, in place of rice, or in stews like this one. Keep costs down by buying quinoa in bulk here.
Edamame is also packed with protein and high in magnesium, iron, and calcium.
Please do comment if you try! Thanks friends 🙂
Easy, nutritious, filling, and packed with protein. This salad is great to keep in the fridge for a quick midweek meal.
- 300 g quinoa
- 4 carrots, diced
- 4 parsnips, diced
- 1 red onion, diced
- 4 gherkins, diced
- 1 Tbsp extra virgin olive oil
- 1 Tbsp maple syrup
- 1/2 tsp rosemary
- salt & pepper, to taste
Preheat the oven to 200C/400F/Gas 6
Toss the carrots and parsnips in the maple syrup, oil, rosemary, salt, and pepper.
Layer onto a baking sheet and roast for 35 mins. Turn halfway through.
Begin cooking the quinoa according to packet instructions.
Once everything has cooked, mix all together.
- Optional - Drizzle on a balsamic glaze to serve.