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.