Fennel, Cannellini & Quinoa Salad with Miso Tahini Dressing
A fresh, vibrant high-protein vegan salad. Crunchy fennel, creamy cannellini beans and nutty quinoa make this as satisfying as it is nutritious.
Serves: 4 | Ready in: ~30 minutes
Ingredients
Produce
- 1 large fennel bulb, very thinly sliced (fronds reserved)
- 1 cucumber, diced
- 4 radishes, thinly sliced
- 1 garlic clove, minced
- 1 lemon, juiced
Pantry
- 1 cup quinoa, rinsed
- 2 cups vegetable stock
- 2 cans (400g each) cannellini beans, drained and rinsed
- 1 can (400g) chickpeas, drained and rinsed
- 3 tbsp tahini
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 3 tbsp warm water
Seeds
- 3 tbsp hemp seeds
- 3 tbsp toasted pumpkin seeds
Seasoning
- Salt and black pepper to taste
Method
- Add quinoa and vegetable stock to a saucepan. Bring to a boil, then reduce heat, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let steam with lid on for 5 minutes.
- Spread cooked quinoa on a plate or tray to cool to room temperature. This keeps it fluffy and prevents it wilting the salad.
- Whisk together tahini, miso paste, lemon juice, rice vinegar, maple syrup, garlic, and warm water until smooth. Season with salt and pepper. Add more water if needed to reach a pourable consistency.
- In a large bowl combine cooled quinoa, fennel, cannellini beans, chickpeas, cucumber, and radishes. Drizzle over the dressing and toss well.
- Top with hemp seeds, pumpkin seeds, and the reserved fennel fronds. Serve immediately or refrigerate — the salad holds well for up to 2 days.
Protein Notes
| Ingredient | Protein per serving |
|---|---|
| Quinoa | ~8g |
| Cannellini beans | ~10g |
| Chickpeas | ~7g |
| Hemp seeds | ~10g |
| Pumpkin seeds | ~5g |
| Total | ~40g |
Tip: For extra crunch, roast the chickpeas at 200°C for 20 minutes before adding. Cannellini beans are softer than edamame, so the crispy chickpeas add great texture contrast.