You’ll find this recipe hard to resist. Even after the meal, you’ll be reaching for seconds. With its satisfying crunch and Asian-inspired flavours, it’s sure to become a family favourite. Using fresh, local produce, it’s perfect alongside seafood, chicken, or steak. Expect family members to be asking for the recipe again and again! Cook the quinoa the day before and have everything ready to combine for an easy, show-stopping dish.
Crunchy Quinoa Salad: A BBQ favourite!
Servings: 4
Ingredients
- 3/4 cup tri coloured quinoa uncooked
- 1 1/2 cups water or stock
- 2 cups cabbage shredded, green & purple for colour
- 1 cup carrot grated
- 1 cup sugar snap peas sliced thinly
- 1/2 cup coriander roughly chopped
- 1/4 cup spring onions sliced thinly
- 1/4 cup tamari almonds roughly chopped
Sauce
- 1/4 cup almond butter natural peanut butter would also work
- 3 tbsp tamari sauce light soy sauce would also work
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds lightly toasted
- 1 tsp fresh ginger finely grated
- 1/2 lime juiced
- Chilli flakes to your liking
Instructions
- Prepare the quinoa using the absorption method: combine the washed quinoa and water in a saucepan, bring to a boil, then reduce to a gentle simmer until the liquid is fully absorbed. Remove from the heat and let cool before using.
- Prepare the sauce by whisking the almond butter and tamari sauce until smooth, heating gently if required. Incorporate the remaining ingredients, whisking to combine. Adjust the consistency with a splash of water if necessary.
- Combine the quinoa, cabbage, carrot, sugar snap peas, coriander, and spring onions in a large bowl. Add the prepared sauce and toss to evenly coat. Season to taste before serving.
- Finish the salad by garnishing with tamari-coated almonds.
