Meatless Monday : Asian quinoa salad

Salads need not be boring as this Asian inspired quinoa salad shows.  Healthy, quick to prepare and delicious, it would make a good packed lunch.

You will need

Serves 2

150g quinoa
250g shell on frozen edamame beans 
1 medium carrot, julienned
1/2 red pepper, diced
1/3 cucumber, diced
1 tomato, chopped
piece red cabbage, shredded (optional)

2 tbsp tamari
1 tbsp sesame oil
1 tbsp rice wine vinegar
Pinch cayenne pepper
1/2 tsp stevia

sliced spring onions 
sprinkle sesame seeds

Place the quinoa in a saucepan, cover with water and bring to the boil.  Reduce heat to simmer and cook for around 15 minutes until the water is absorbed.  Leave to cool then fluff with a fork.  Meanwhile boil some water in another saucepan, drop the edamame beans in and cook for 4-5 minutes.  Tip into a colander over the sink and cool with cold water.  Shell.
Add the vegetables to the quinoa.  In a bowl mix the ingredients for the dressing and stir through the quinoa and vegetable mixture.  Divide between bowls and top with sliced spring onions as sesame seeds.

If you are enjoying my blog posts please would you consider a small donation? Please see-


No comments:

Post a Comment

Note: only a member of this blog may post a comment.