This salad is almost a mini-meal in its own right. With a little added tofu or tamari chicken, this can be easily modified for a family meal at any time of the year. The quinoa and dressing can be made a day or two in advance but fresh salad ingredients should be chopped & mixed with dressing close to serving time.
1.5 cups tri-coloured quinoa
10 green beans, cut into approx. 1cm slices
1/2 bunch coriander, chopped
1 punnet cherry tomatoes, halved
½ small carrot, finely diced
2 shallots, sliced
1 red cabbage (outer leaves only)
¼ cup organic tamari
¼ cup peanut oil
1 tbsp honey
1 inch knob of ginger, grated
1 tsp Chinese five spice
Optional: ¼ cup cooked wakame for a high-iodine, chewy & deliciously salty addition to the salad, sliced chilli & ¼ cup crushed and roasted peanuts for garnish
Rinse quinoa and boil in 4.5 cups water for approximately 25minutes until the centre of the quinoa grains are translucent. Drain excess water and leave aside to cool. Whisk all ingredients for the dressing together. Combine quinoa, beans, coriander, tomatoes, carrot & shallots in a large bowl. (Also add cooked wakame if desired.) Stir through dressing just before serving.
Spoon quinoa salad into the outer leaves of red cabbage to form bright ‘cups’. Garnish with chilli slices and roasted crushed peanuts if desired.