Quinoa Cucumber Apple Saladwith Creamy Dressing

Rinse the quinoa under cold water, then place it in a saucepan with 200 ml water; bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the grains are tender and the water is absorbed.

While the quinoa cooks, wash the cucumber, kohlrabi, apple, basil, and spring onion thoroughly under running water.

Trim the ends of the cucumber and cut it into small dice; set aside.

Peel the kohlrabi, then grate it finely using a box grater; place in a large mixing bowl.

Core the apple, leave the skin on for color and nutrients, and grate it finely; add to the bowl with the kohlrabi.

Chop the basil bundle into small pieces and slice the spring onion into thin rings; add both to the bowl.

Once the quinoa is cooked, fluff it with a fork and let it cool for 5 minutes, then transfer to the bowl containing the vegetables and fruit.

Add the hemp seeds to the bowl for a nutty crunch.

Prepare the dressing: in a small bowl, combine apple cider vinegar, plant‑based yogurt, flaxseed oil, water, mustard, optional maple syrup, salt, pepper, and sweet paprika; whisk until fully emulsified.

Pour the creamy dressing over the salad mixture and toss gently until every ingredient is evenly coated.

Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.

Serve the salad immediately at room temperature, or refrigerate for up to 2 hours for a colder, refreshing version.