Toasty Quinoa Salad

• servings: 10 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

1 cup quinoa (, tri-colour, or other colour, Note 1)

2 cups water

1 cup cucumber (, finely diced, Note 2)

1 carrot (, medium, peeled and finely shredded, Note 3)

3 cups red cabbage (, finely shredded, ~1/4 small or 1/8 large cabbage)

2 green onions (, finely sliced)

250g/ 8oz cherry tomatoes (, small ones quartered, large ones cut into 6)

1 cup shelled edamame (, cooked per packet then cooled, Note 4)

1 red capsicum/bell pepper (, finely chopped)

1/2 cup coriander/cilantro leaves (, finely chopped)

1/3 cup wasabi peas (, crushed, Note 9)

1 tbsp sesame seeds (, toasted, Note 10)

Directions

Cook quinoa:

Toast for extra flavour: Preheat oven to 200°C/390°F (180° fan) Spread quinoa on a tray. Bake 15 minutes, stirring halfway, until it's lightly browned and smells nutty.

Rinse: Transfer to fine mesh sieve or strainer. Rinse under running water for 10 seconds, shake off excess water well.

Cook: Scrape into a medium saucepan. Add water, place lid on. Bring to simmer on medium heat, then lower stove to low and simmer for 15 minutes (or until all water is absorbed, tilt pot to check).

Rest: Remove from stove (lid still on) and rest for 10 minutes.

Fluff & cool: Remove lid, fluff quinoa with a fork and allow to fully cool before using. (Spread on a tray if you want to speed things up).

Salad:

Dressing: Place ingredients in a jar and shake well.

Toss salad! Place quinoa in a large bowl. Add all salad ingredients. Pour over dressing, toss very well.

Garnish: Either transfer to a large serving platter or individual bowls. Sprinkle generously with crushed Wasabi Peas and sesame seeds. Devour!

Nutrition

• Calories: 177 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Trans Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 495 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 5 g