Malaysian Quinoa Salad

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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