Crisp Vegetable and Quinoa Coleslaw
“This joyously colourful combination is fresh, feisty and full of goodness. It’s a brightly flavoured coleslaw without mayo, the quinoa provides protein and body to transform it from a side dish into a light lunch. You can vary the vegetables to taste or to season.”
By Alex Mackay
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 250g Merchant Gourmet Simply Cooked Red & White Quinoa
- 1 small stripy beetroot, peeled
- 1 large carrot, peeled
- 60g radishes
- 50g mangetout
- 3 tbsp extra virgin olive oil
- Zest of 1 unsprayed lemon and 2 -3 tbsp juice
- 4 tbsp sliced basil
- Salt, caster sugar and freshly ground black pepper (or sumac, if you have some)
Prep ahead The salad can be prepared a couple of hours ahead, but as it sits, it becomes less crunchy.
1.Simply rinse the dried quinoa in a sieve under cold water using the ratio of one cup of quinoa to one and a half cups of water. Bring to the boil before covering and leave to gently simmer until all the water has been absorbed (approx. 15 mins)
2.Cut the beetroot in half, then slice finely as you can with vegetable peeler or a mandolin. Slice the carrot into ribbons with a vegetable peeler. Cut the mangetout into long thin sticks. Cut the radishes into thin circles. If you find it easier you can just grate everything, it is a little less crunchy, but equally nice
3.Put all of the prepared vegetables into a large bowl. Mix in the quinoa, extra virgin olive oil, lemon zest, lemon juice and basil. Season to taste, (use the sugar to balance the lemon) serve
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