Summer veggie salad with quinoa, vegetables, dried fruits and almonds

For the salad:
- 200 g quinoa
- 1 cucumber, diced
- 1 red pepper, diced
- 1 avocado, diced
- 1 red onion, finely chopped
- 200 g cherry tomatoes, halved
- 1 carrot, grated
- A handful of radishes, thinly sliced
- A handful of fresh parsley, chopped
- A handful of fresh mint, chopped
For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 clove garlic, finely chopped
- Salt and pepper to taste

Cooking quinoa:
- Rinse the quinoa under cold water to remove the bitterness.
- Cook the quinoa in a saucepan with twice its volume of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the water is absorbed. Drain if necessary and let cool.
Preparation of vegetables:
- While the quinoa is cooking, prepare all the vegetables: cut, grate and chop according to the instructions above.
Preparation of the vinaigrette:
- In a bowl, mix together the olive oil, lemon juice, cider vinegar, minced garlic, salt and pepper. Whisk well to emulsify the dressing.
Assembling the salad:
- In a large salad bowl, mix the cooled quinoa with the prepared vegetables (cucumber, red pepper, avocado, red onion, cherry tomatoes, carrot and radish).
- Add the chopped fresh herbs (parsley and mint).
- Pour the dressing over the salad and toss gently to coat all the ingredients.
- Taste and adjust seasoning if necessary.
Service :
- Serve the salad immediately or let it sit in the refrigerator for an hour to allow the flavors to blend well.
- Optionally garnish with sesame seeds or crushed nuts for a little extra crunch.

This salad is not only delicious but also extremely nutritious and perfect for hot summer days. Enjoy your meal!

A vegan summer recipe incorporating dried fruits and nuts

Of course! Here is a vegan summer recipe incorporating dried fruits and nuts: a lentil salad with dried fruits, nuts and fresh vegetables.

For the salad:
- 200 g green lentils
- 1 red pepper, diced
- 1 cucumber, diced
- 1 carrot, grated
- 1 red onion, finely chopped
- 100 g of raisins
- 50 g dried cranberries
- 50 g walnuts, lightly toasted and crushed
- 50 g flaked almonds, lightly toasted
- A handful of fresh parsley, chopped
- A handful of fresh mint, chopped
For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
- Salt and pepper to taste

Cooking lentils:
- Rinse the lentils under cold water.
- Cook the lentils in a large pan of boiling unsalted water for about 20-25 minutes, or until tender but still firm. Drain and set aside to cool.
Preparation of vegetables:
- While the lentils are cooking, prepare all the vegetables: dice the red pepper, cucumber and red onion. Grate the carrot.
Preparation of dried fruits and nuts:
- If not already done, lightly toast the walnuts and almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Let cool.
Preparation of the vinaigrette:
- In a bowl, mix together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, minced garlic, salt and pepper. Whisk well to emulsify the dressing.
Assembling the salad:
- In a large salad bowl, mix the cooled lentils with the prepared vegetables (red pepper, cucumber, carrot and red onion).
- Add the raisins, dried cranberries, toasted walnuts and toasted flaked almonds.
- Add the chopped fresh herbs (parsley and mint).
- Pour the dressing over the salad and toss gently to coat all the ingredients.
- Taste and adjust seasoning if necessary.
Service :
- Serve the salad immediately or let it sit in the refrigerator for an hour to allow the flavors to blend well.
- Optionally garnish with a few extra nuts for a little extra crunch.

This salad is nutritious, tasty and ideal for hot summer days. Enjoy!