Vegan Quinoa, Fennel & Mixed Berry Salad Recipe

Vegan Quinoa, Fennel & Mixed Berry Salad Recipe

If you don’t have time to make a lunch in the morning before work then prepare this easy fresh and fruity quinoa, fennel and mixed berry salad the night before.

Add the leaves to the top of the plastic box so that they stay crisp and stir through the quinoa when just about to eat.

Create this tasty salad by using a saucepan, a shape knife or mandolin, a sieve, and a jar to shake!

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4

Rating:  

Total Time: 15 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • FOr the salad
  • 25 25 g quinoa
  • 75 75 ml gluten-free vegetable stock
  • 0.25 0.25 fennel bulb
  • 0.75 0.75 tsp chia seeds
  • 25 25 g strawberries, hulled & quartered
  • 18.75 18.75 g blueberries
  • 12.5 12.5 g raspberries
  • 10 10 g baby kale leaves or rocket
  • For the dressing
  • 0.25 0.25 lemon, zested and juiced
  • 0.25 0.25 tsp Dijon mustard
  • 0.75 0.75 g light muscovado sugar
  • 1 1 Tbsp olive oil
  • salt & freshly ground black pepper

Method

Method
  1. Add the quinoa and stock to a saucepan, bring to a boil, then cover and simmer for 8-10 minutes, or until the quinoa grains are tender and have separated, but are not mushy.
  2. Meanwhile, trim the green feathery tops off the fennel and reserve. Cut the rest of the bulb into quarters, cut out the central core, then very thinly slice with a small sharp knife, or a mandolin if you have one.
  3. For the dressing, add the lemon zest and juice to a jam jar. Add the mustard, sugar, oil and a little salt and pepper. Screw on the lid and shake to mix.
  4. Drain the quinoa into a sieve, rinse with cold water to cool, then drain again. Add to a bowl with the sliced fennel, the chopped green feathery tops, chia seeds and the berries. Pour over the dressing and gently toss together. Spoon into lunch boxes and top with the kale or rocket leaves. Cover and seal. Store in the fridge overnight ready to take to work the next day.

Recipe by Seasonal Berries (www.seasonalberries.co.uk)

 

Want to keep things fresh? Try making our Lentil Salad with Mango Chutney!

Written by

Vegan Food & Living

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