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Writer's pictureYiannoulla Burness

QUINOA COMBO SALAD

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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