This delightful grain salad is supper easy to make, packed with fresh ingredients and bursting with flavour. A salad you can enjoy on its own or as a side dish. Quinoa is a versatile, protein-rich grain that is naturally gluten free and packed with fibre, vitamins and minerals.
EQUIPMENT: Small cooking pot, small sheet tray, serving dish
COOKING QUINOA
90g or 1/4 cup red quinoa
90g or 1/4 cup white quinoa
375ml or 1 1/2 cups filtered water
METHOD
*Combine red and white quinoa with water in a small size pot over medium to high heat.
*Bring to a boil, then reduce to a gentle simmer and cook with lid on for 10-15 minutes or until water has been absorbed.
*Remove from heat and let rest for another 10 minutes, then remove the lid.
*Fluff up the cooked quinoa with a fork and let cool before making the salad.
MAKING THE SALAD
INGREDIENTS
80g or a small bunch of butter beans or green beans, lightly steamed
130g purple cabbage, finely shredded
210g pumpkin, roast and slice into bite size cubes
72g or 1/2 cup edame (green soy beans)
*Prepare the vegetables while the quinoa is cooling. Place them in a large mixing bowl and set aside while you make the dressing.
DRESSING
2 thumb nails of fresh ginger, minced and juice collected
1 tablespoon sesame oil
2 teaspoons coconut aminos
1 teaspoon maple syrup
1 teaspoon miso paste
1/2 medium size lime, juiced
a good pinch of salt
*Place all the dressing ingredients in a bowl and whisk together.
ASSEMBLING THE SALAD
*Prepare all the vegetables while the quinoa is cooling. Place them in a large mixing bowl.
*Add the cooled quinoa to the bowl with the vegetables.
*Pour in the dressing, and gently toss to combine
Garnish with edible flowers if you wish and finely chopped spring onion tops
*Chill 20-30 minutes in the fridge before serving if you wish.
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