Carrot, Beetroot, Fennel and Quinoa Salad with Miso Vegan Recipe
A wonderfully colourful veggie and quinoa salad, with a zingy fresh red miso dressing. The perfect addition to a summery salad spread, and great for do-ahead healthy lunches.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.
Ingredients
- 1 x bunch baby orange carrots
- 1 x bunch baby purple carrots
- 1 x bunch baby candy beetroot
- 1 x bunch baby regular beetroot
- 2 x heads fresh fennel
- ¼ head savoy cabbage
- 1 tbsp fresh chopped flat leaf parsley
- 1 tbsp fresh chopped mint
- 150g quinoa
- 60g Tideford Organics Fresh Red Miso (or similar)
- 500ml sparkling water
- 100ml olive oil
- 15ml red wine vinegar
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