Description
Delicious and healthy Quinoa salad.
Make components ahead for the week and combine for easy meals
Ingredients
¾ cup uncooked quinoa
1 ½ cups water or stock
2 cups shredded purple cabbage
1 cup sliced carrot
1 cup edamame beans
½ cup chopped coriander leaves
¼ cup chopped roasted and salted peanuts or flaked toasted almonds
Peanut Dressing
¼ cup smooth peanut butter
3 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 tsp grated fresh ginger
½ lime or lemon juiced
A few tbs of water to thin out
Pinch of salt
Instructions
Cook the quinoa: First, rinse the quinoa in a fine sieve under running water. In a pot, combine the rinsed quinoa and 1 ½ cups water. Bring to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer until it has absorbed all of the water. Remove from the heat, cover the pot and let it rest for 5 minutes. Fluff the quinoa with a fork. Set it aside to cool.
Meanwhile, make the peanut sauce: Whisk together the peanut butter and soy sauce until smooth or microwave to loosen it up. Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.
In a serving bowl, combine the cooked quinoa, shredded cabbage, carrot, peas, and coriander. Toss to combine, then pour in the peanut sauce. Toss again until everything is lightly coated in sauce. Season if needed. Garnish with peanuts or flaked almonds.
Notes: Edamame can be bought from Woolies, or oriental shops. But you might need to peel them when buying from Woolies. Otherwise, add cucumber or sugar snap peas.
Notes
Remember to rinse quinoa otherwise it will taste bitter
Replace quinoa with bulgur wheat or cous cous
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