Asian Quinoa Salad
For a vegan superfood meal to bolster your energy, try this vegan salad of quinoa, zucchini and peppers with an Asian dressing – high in protein and dietary fibre and low in calories.
- 150 gQuinoa
- 50 g Red Onions, chopped
- 50 gZucchini, chopped
- 50 gYellow and Red Bell Peppers, chopped
- 100 gEdamame
- For Garnish Fresh Coriander
- To Taste Salt and Pepper
- For dressing Olive Oil
Salad Dressing Ingredients
- 1 tspSesame Oil
- 1 tbspLight Soy Sauce
- 1 tspGarlic
- 1 tspGinger
1) To cook the quinoa, add the quinoa, 11⁄2 cup of water and a pinch of salt in the rice cooker. Add more water if you want softer quinoa. Press MENU SELECT to select QUICK COOK and press START.
2) Chop the onions, zucchini, peppers and remove the edamame from their pods.
3) Place the chopped vegetables on a baking tray and into the microwave oven. Press DOUBLE GRILL/GRILL twice to select Grill 1 (High). Turn the dial to set the cooking time to 5 minutes and press START/SET to roast the vegetables. Set a longer cooking time if softer vegetables are desired.
4) To make the dressing, blend the ingredients with the hand blender until smooth. Toss the quinoa, the vegetables together with the dressing and garnish with fresh coriander.
Tips: Slightly undercook the quinoa for a firmer, crunchier texture.
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