Welcome back, dear readers! I’m thrilled to unveil an extraordinary recipe that’s been winning hearts in my kitchen lately. Get ready to embark on a delightful gastronomical journey with the ‘Green Quinoa Delight’, a vibrant, flavourful salad that marries the nuttiness of quinoa with hearty kidney beans, crisp edamame, refreshing cucumber, and fresh spinach, all brought together with a delectable tahini dressing.
Raising the Salad Bar
If there’s one thing I enjoy, it’s challenging the status quo of what a salad can be. The ‘Green Quinoa Delight’ is far from a run-of-the-mill salad; it’s an experience! Each ingredient contributes a unique flavour and texture, creating a colourful tapestry that’s as pleasing to the eye as it is to the palate.
Health-Focused, Flavour-Forward
The ‘Green Quinoa Delight’ isn’t just a treat for your tastebuds, it’s a nutritional powerhouse:
Quinoa: Packed with all nine essential amino acids, quinoa is one of the rare plant foods considered a complete protein. It’s also an excellent source of magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E.
Kidney Beans: A fantastic source of plant-based protein and fibre, helping to support digestion and maintain a healthy weight. They are also high in antioxidants and can aid blood sugar regulation.
Edamame Beans: These young soybeans are high in protein, antioxidants, and fibre, and they’re also an excellent source of iron and calcium.
Cucumber: Hydrating and low in calories, cucumbers offer a satisfying crunch and are a good source of vitamins C and K.
Spinach: Renowned for its impressive nutrient profile, spinach is rich in iron, calcium, and vitamins A, C, and K.
Ingredients
- 1 cup of quinoa
- 1 can of kidney beans, rinsed and drained
- 1 cup of shelled edamame beans, cooked
- 1 large cucumber, diced
- 2 cups of fresh spinach, washed and dried
- For the Tahini Dressing:
- ¼ cup tahini
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons water
- Salt and pepper to taste
Instructions
- Cook the quinoa according to package instructions. Once cooked, allow it to cool.
- In a large salad bowl, combine the cooked quinoa, kidney beans, edamame beans, diced cucumber, and spinach.
- To prepare the dressing, whisk together tahini, lemon juice, olive oil, water, and season with salt and pepper.
- Drizzle the dressing over the salad and toss everything together until well combined.
The ‘Green Quinoa Delight’ salad is a testament to the variety, creativity, and health benefits inherent in plant-based cuisine. I hope you enjoy making this dish as much as I did, and that it leaves you feeling satisfied and nourished. Share your delicious creations using the hashtag #GreenQuinoaDelight.
Green Quinoa Delight: A Power-Packed Salad Extravaganza
A vibrant, flavourful salad that marries the nuttiness of quinoa with hearty kidney beans, crisp edamame, refreshing cucumber, and fresh spinach, all brought together with a delectable tahini dressing.
- 170 g of quinoa
- 1 can of kidney beans (rinsed and drained)
- 150 g of shelled edamame beans (cooked)
- 1 large cucumber (diced)
- 60 g of fresh spinach (washed and dried)
Tahini Dressing
- 60 ml tahini
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons water
- Salt and pepper to taste
- Cook the quinoa according to package instructions. Once cooked, allow it to cool.
- In a large salad bowl, combine the cooked quinoa, kidney beans, edamame beans, diced cucumber, and spinach.
- To prepare the dressing, whisk together tahini, lemon juice, olive oil, water, and season with salt and pepper.
- Drizzle the dressing over the salad and toss everything together until well combined.
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You can prepare the quinoa and the tahini dressing ahead of time to save on preparation time. Both can be stored in the fridge for up to a week.
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If edamame beans aren’t readily available, feel free to substitute with green peas or any other type of bean.
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For an additional protein boost, you could top your salad with some tofu or tempeh.
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While this salad is perfect as it is, don’t be afraid to make it your own. You could add more vegetables, some fresh herbs, or even some fruits like pomegranate seeds for a sweet-tart crunch.
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If you have a nut allergy, replace the tahini in the dressing with an equal amount of seed butter or yoghurt for a creamy, nut-free alternative.
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You can double or triple the recipe for meal prep. Just remember to keep the dressing and the salad separate until you’re ready to eat to prevent the salad from getting soggy.
The Happy Diet 
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