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 versitile, protein-rich grain that is naturally gluten free and packed with fibre, vitamins and minerals.

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Prep Time 35

Servings 6

Equipment

1 Small cooking pot
1 small sheet tray
1 serving dish

Ingredients

COOKING QUINOA

90g or 1/4 cup red quinoa
90g or 1/4 cup white quinoa
375mls or 1 1/2 cups filtered water

MAKING THE SALAD INGREDIENTS

80g or a small bunch of butter or green beans, lightly steamed
130g purple cabbage, finely shredded
210g pumpkin, roast and slice into bite size pieces
72g or 1/2 cup dame (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.

Instructions

COOKING METHOD FOR QUINOA

*Combine red and wite quiona 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.

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.