Quinoa Summer Salad with Melon & Cucumber
Ingredients
- 200 g (7 oz/ 1 cup + 2 tbsp.) quinoa
- Salt
- 1/2 Cantaloupe melon
- 150 g (5.3 oz) cucumber
- 250 g (8.8 oz) iceberg salad
- Optional: 80-100 g (2.8-3.5 oz) firm tofu with olives
- A handfull fresh mint leaves
- Sprouts to your liking
Ingredients for the miso dressing
- 2 tbsp. almond butter or cashew butter (35-40 g/ 1.4 oz)
- 1 tsp. dark miso paste
- 1 tbsp. lemon juice
- 2-3 tbsp. apple vinegar
- Optional: chilli flakes
- 30-50 ml unsweetened plantbased milk (such as oatmilk or almond milk)
Instructions
- Rinse quinoa thoroughly. This removes the slightly bitter taste of the quinoa.
- Then heat the quinoa in a pot with 400 ml water and a pinch of salt. As soon as the quinoa is boiling, reduce the heat and let the quinoa simmer gently for about 15-17 minutes with the lid closed. Then let the quinoa sit for another 10 minutes. Loose cooked quinoa with a fork.
- While the quinoa is cooking, prepare the other ingredients and the dressing. Remove the seeds of half a Cantloupe Melone with a spoon and cut the melon into small pieces except for a few decorative slices. Wash and chop the cucumber. Wash the iceberg lettuce and cut into strips. Additionally cut the olive tofu, if you like to add it.
- For the delicious almond miso dressing, mix 2 tbsp. almond paste, 1 tsp. dark miso paste, 1 tbsp. lemon juice, 2-3 tbsp. apple vinegar and chilli flakes (optional) with 30-50 ml plant based milk. Flavour with lemon juice.
- Mix the cooked quinoa with the chopped iceberg lettuce, the cucumber pieces and the olive tofu. Rinse off a handful of fresh mint, chop and add to the mixture. Then add the dressing and mix in. Salt the quinoa and season with additional apple vinegar and/or lemon juice to your taste. Then carefully fold in the chopped melon pieces.
- Enjoy summer quinoa-melon-salad garnished with further melon slices, fresh mint and sprouts. Drizzle a little lemon juice to your liking. Enjoy!
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