This is a favourite recipe of mine inspired by trips to Ottolenghi. I wanted to create an Ottolenghi style salad but with a Malaysian twist in terms of flavours – which I have done so with the salad dressing.

A great thing about this recipe is you can make the sauce, quinoa and the salad ingredients a day in advance and then toss just before serving. Or you can make it on the day with the quinoa slightly warm upon serving and then save the rest for lunch (or even better a packed lunch if you have to go into work) for the next day.

AuthorKarenDifficultyBeginner

A Malaysian style quinoa salad inspired by my trips to Ottolenghi in London.

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Salad ingredients
 1 cup dried quinoa
 250 ml vegetable or chicken stock or use 1 stock cube, organic preferably
 400 g cherry tomatoes
 ½ large cucumber
 1 bag mixed salad leaves
 ¼ cup chopped coriander and parsley
 3 tbsp cashew nuts (optional)
 3 tbsp crispy fried onions
Sauce mix
 2 tbsp sweet thai chilli sauce
 1 tbsp soya sauce (tamari to be gluten free)
 ½ lemon juiced
 1 tbsp mirin (you can omit this if you don't have this to hand but it tastes better with it)

1

Soak the quinoa for 15 Minutes and then rinse thoroughly through a sift. I find soaking the quinoa helps remove some of the bitterness that some quinoa may have but I know a lot of people just rinse quinoa without soaking.

2

You can cook quinoa the traditional way over the stove but I've discovered a secret way of cooking it very effectively - cook it like rice in a rice cooker with the appropriate amount of water on your rice cooker measurer and add the chicken/veg stock cube at the same time to cook.

3

Whilst the quinoa is cooking, prepare the salad - add the salad leaves, chopped tomatoes, cucumber and herbs.

4

To prepare the sauce, mix all the ingredients together. If you prefer the recipe to have more saucy flavour, you can double the recipe.

5

Once the quinoa is cooked, cool it down to room temperature.

6

Now add the quinoa to the salad mixture and toss in the sauce. Once done add the nuts and fried onions on top.

7

Plate up. You can also serve with salmon or halloumi on top.

Ingredients

Salad ingredients
 1 cup dried quinoa
 250 ml vegetable or chicken stock or use 1 stock cube, organic preferably
 400 g cherry tomatoes
 ½ large cucumber
 1 bag mixed salad leaves
 ¼ cup chopped coriander and parsley
 3 tbsp cashew nuts (optional)
 3 tbsp crispy fried onions
Sauce mix
 2 tbsp sweet thai chilli sauce
 1 tbsp soya sauce (tamari to be gluten free)
 ½ lemon juiced
 1 tbsp mirin (you can omit this if you don't have this to hand but it tastes better with it)

Directions

1

Soak the quinoa for 15 Minutes and then rinse thoroughly through a sift. I find soaking the quinoa helps remove some of the bitterness that some quinoa may have but I know a lot of people just rinse quinoa without soaking.

2

You can cook quinoa the traditional way over the stove but I've discovered a secret way of cooking it very effectively - cook it like rice in a rice cooker with the appropriate amount of water on your rice cooker measurer and add the chicken/veg stock cube at the same time to cook.

3

Whilst the quinoa is cooking, prepare the salad - add the salad leaves, chopped tomatoes, cucumber and herbs.

4

To prepare the sauce, mix all the ingredients together. If you prefer the recipe to have more saucy flavour, you can double the recipe.

5

Once the quinoa is cooked, cool it down to room temperature.

6

Now add the quinoa to the salad mixture and toss in the sauce. Once done add the nuts and fried onions on top.

7

Plate up. You can also serve with salmon or halloumi on top.

Malaysian Quinoa Salad
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