QUINOA SALAD
- 1 cup tri-colour quinoa
- 2 cups water
Salad
- 1 cup cucumber, finely diced
- 1 medium carrot, peeled and finely shredded
- 3 cups red cabbage, finely shredded
- 3 spring onions, finely sliced
- 250 g cherry tomatoes, quartered
- ½ cup of chopped nuts ( pistachios and almonds were my choice)
- 1 red capsicum, finely chopped
- ½ cup coriander leaves, finely chopped
Dressing
- 5 tbsp tamari
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 2 tbsp toasted sesame oil
- 2½ tbsp neutral oil (I use macadamia oil)
- 2½ tbsp Kewpie mayonnaise or any mayo
- 2½ tsp honey or maple syrup
- 2 tsp fresh ginger, grated
- 2 garlic clove, crushed or finely grated
Method
This is a cheffy thing to do for a fuller nuttier flavor. Or just cook quinoa according to packet instructions
1. Toast the quinoa: Preheat oven to 200°C (180°C fan). Spread quinoa on a tray and bake for 15 minutes, stirring halfway, until lightly browned and nutty.
2. Rinse: Transfer toasted quinoa to a fine sieve and rinse under running water for about 10 seconds. Drain well.
3. Cook: Place quinoa and 2 cups water in a saucepan. Cover and bring to a simmer. Reduce heat to low and cook for 15 minutes, or until the water has been absorbed.
4. Rest: Remove from the heat, keeping the lid on, and rest for 10 minutes.
5. Cool: Fluff with a fork and allow to cool completely.
6. Make the dressing: Put all dressing ingredients in a jar and shake well.
7. Assemble: Place cooled quinoa in a large bowl. Add cucumber, carrot, cabbage, spring onions, tomatoes, nuts or seeds, capsicum and coriander. Pour over the dressing and toss well.
8. Serve: Transfer to a serving platter.
Garnish with herbs,nuts, seeds, fried shallots OR whatever looks pretty😉
