Colourful Quinoa Salad
I’ve been living in the UK for almost twenty years, but I still haven’t gotten used to the idea of a sandwich and crisps for lunch.
I don’t like crisps (I know, weird), and I can’t get behind the soft, squidgy sandwich bread either. Bread should be crusty on the outside and soft and fluffy inside — definitely not something that collapses like a concertina between two hands. But enough about bread…
Where I come from, lunch is an important meal, often bigger and more filling than dinner. It usually starts with a soup followed by a main dish, but it is not always the healthiest. Enter sweet lunches - basically hearty cakes and sweet dishes which, to the great puzzlement of my husband, I absolutely love. So, between a sweet lunch and a sandwich, the dreaded sandwich might just about come on top as the more sensible lunch option.
Luckily, there are many more options — quick, satisfying meals that work on the go. This colourful quinoa salad is my homemade take on an M&S salad I once grabbed on the way to work. Fresh, vibrant, and filling, it ticks all the boxes. And the best part? Making it at home means I know exactly what goes into it. I also recommend making the White Bean Hummus to go alongside — it brings extra creaminess and makes the salad even more filling.
Prep time: 25 minutes | Serves: 2 | Plant points: 11+
Ingredients
100g tricolour quinoa, rinsed
1 cup of water
1 tsp low-sodium veggie stock
100g fresh or defrosted edamame beans
90g fresh or defrosted green beans
2 small or 1 large carrot
100g tenderstem broccoli
30g mixed salad leaves
1 tsp grated ginger
Juice from 1 lime
2 tbsps soy sauce
30g pumpkin seeds
50g pistachios, roughly chopped
10g fresh coriander, roughly chopped
1 tbsp maple syrup
2 tbsps toasted sesame oil
Method
Add the rinsed quinoa, water, and veggie stock to a pot. Bring to a boil, then reduce to medium-high heat and cook for about 14 minutes. Turn off the heat and let it sit for 5 minutes, until all the liquid is absorbed. Allow to cool to room temperature.
While the quinoa is cooking, coarsely grate the carrot and chop the green beans, broccoli, pistachios, and coriander.
In a large bowl, combine the cooled quinoa with the prepared vegetables, edamame, and salad leaves.
Whisk together the sesame oil, maple syrup, soy sauce, lime juice, and grated ginger until smooth.
Pour the dressing over the salad, toss everything well, and finish with pumpkin seeds and pistachios for crunch.
Why It Works
This salad is a powerhouse of nutrients: quinoa provides a complete source of plant-based protein, edamame and beans add extra fibre and bite, while pumpkin seeds and pistachios deliver healthy fats and minerals. The sesame–lime–ginger dressing ties everything together with a balance of nutty, sweet, and tangy notes.
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