A Malaysian style quinoa salad inspired by my trips to Ottolenghi in London.
Yields1 ServingPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Salad ingredients
1cupdried quinoa
250mlvegetable or chicken stock or use 1 stock cube, organic preferably
400gcherry tomatoes
½large cucumber
1bag mixed salad leaves
¼cupchopped coriander and parsley
3tbspcashew nuts (optional)
3tbspcrispy fried onions
Sauce mix
2tbspsweet thai chilli sauce
1tbspsoya sauce (tamari to be gluten free)
½lemon juiced
1tbspmirin (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
1cupdried quinoa
250mlvegetable or chicken stock or use 1 stock cube, organic preferably
400gcherry tomatoes
½large cucumber
1bag mixed salad leaves
¼cupchopped coriander and parsley
3tbspcashew nuts (optional)
3tbspcrispy fried onions
Sauce mix
2tbspsweet thai chilli sauce
1tbspsoya sauce (tamari to be gluten free)
½lemon juiced
1tbspmirin (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.
