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This succulent nutty quinoa salad wouldn't be the same without its delicious ginger dressing. It gives a refreshing flavour to the almonds and pistachios, whilst the sesame oil flavour complements the soy beans. Quick to make and easy to store for later in the day or just to take to that picnic. All fresh ingredients enhance each other whilst leaving you satisfied.
Servings: 2
Time: 25 min
Ingredients
Salad
1/2 cup Red Quinoa
1/2 cup Raw carrots grated
1/3 cup cooked peeled soybeans
1/3 cup cooked peas
2 tbsp scallion finely cut
1 tbsp Salad seed mix
1 tbsp Pistachios
1 tbsp Almonds
Dressing
1/2 cup Virgin Olive oil
2 tsp Sesame oil
2 tbsp Ginger minced/grated
2 tbsp Soy sauce
2 tsp Honey
1 tsp Sesame seeds
Instructions
Rinse the quinoa first and add to a saucepan with two cups of water. Bring to boil for two minutes. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 minutes. Fluff with a fork. Let it cool off.
Make the dressing by mixing all the ingredients. Place in fridge.
Add the carrots, peeled soybeans peas, seeds and nuts to the quinoa and blend well. Top with the chopped scallions and serve with the dressing. Enjoy!
Time: 25 min
Ingredients
Salad
1/2 cup Red Quinoa
1/2 cup Raw carrots grated
1/3 cup cooked peeled soybeans
1/3 cup cooked peas
2 tbsp scallion finely cut
1 tbsp Salad seed mix
1 tbsp Pistachios
1 tbsp Almonds
Dressing
1/2 cup Virgin Olive oil
2 tsp Sesame oil
2 tbsp Ginger minced/grated
2 tbsp Soy sauce
2 tsp Honey
1 tsp Sesame seeds
Instructions
Rinse the quinoa first and add to a saucepan with two cups of water. Bring to boil for two minutes. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 minutes. Fluff with a fork. Let it cool off.
Make the dressing by mixing all the ingredients. Place in fridge.
Add the carrots, peeled soybeans peas, seeds and nuts to the quinoa and blend well. Top with the chopped scallions and serve with the dressing. Enjoy!