Quinoa and Spring Vegetable Salad with a Ginger and Soy Dressing
Not another quinoa salad you say.......Yes, but I promise you this one is different!
Okay if you are familiar with my recipes my love of quinoa is pretty obvious. Quinoa has well and truly passed it's prime as the go to fad ingredient, but it will always be a staple for me. It's easy to cook, super versatile and delicious. Plus it gluten free which was always a bonus in my catering days when it seemed pretty much everyone was gluten free!
I know quinoa is not an obvious choice for a Japanese style salad but trust me it works! Though brown rice would also work well if thats more your thing. The great thing about this salad is that you can mix it up with whatever you have available to you. We are right in the middle of spring here in Australia (though I think the weather still thinks it winter!) so I have included what's in season. Using seasonal veg not only means the vegetable taste their best, but they are usually much cheaper. Win win.
You could also add some grilled tofu for extra protein, though this salad is already loaded with lots of plant based protein including edamame, asparagus, avocado and quinoa. Seriously this salad is packed full of goodness. And still manages to taste good too!
I know I just said you can be creative and pretty much do whatever you like with this recipe, but please don't skip the cashews and sesame! They are integral to the dish. I think every good salad needs a crunch factor and the cashews and sesame provide the perfect crunch and richness. If you plan to make this salad ahead of time, you can prep everything and even mix it together. Just leave adding the avocado to the last minute (no one likes brown avocado!).
Quinoa and Spring Vegetable Salad with a Ginger and Soy dressing
Dietary guide: This recipe is vegan and gluten free if using GF soy sauce.
Serves: 2
Ingredients
½ a cup of white quinoa
3 baby cucumbers sliced or half a cup of chopped cucumber
½ cup of shelled edamame beans
1 bunch of asparagus spears (tough stalk removed)
½ a cup of baby spinach
1 ½ tablespoons of chopped spring onion
A handful of snow peas or other seasonal greens
2 tablespoon of toasted white sesame seeds
2 radish's thinly sliced
¼ cup of roasted salted cashews roughly chopped
1 avocado cut into quarters
½ cup of packed coriander leaves
1 teaspoon of Shichimi Togarashi (optional)
For the dressing
1 teaspoon of minced garlic
1 teaspoon of finely grated ginger
4 tablespoons of light soy sauce
2 tablespoons of mirin
2 teaspoons of sesame oil
2 teaspoons of maple syrup
Instructions
Place the quinoa, a pinch of salt and 2 ½ cups of cold water in a saucepan. Bring to the boil and simmer on medium-high for about 10 minutes. Turn off the heat when the quinoa is nearly cooked but still retains a little crunch. It will continue cooking after being removed from the heat so you want it to be a little bit undercooked at this point. Drain the quinoa into a strainer and place this quinoa filled strainer on top of the saucepan you just used. Place a lid over the quinoa and let it sit for about 20 minutes so the residual heat can dry out the quinoa. Take off the lid, fluff and place in a large bowl to finish cooling.
Whilst the quinoa is cooking, prep the rest of the salad. Cook the asparagus al dente by either steaming it or quickly pan frying in a hot frypan with a little oil and salt. Let cool.
Cook the edamame for a couple of minutes in boiling water. Drain and cool.
Place all the ingredients for the salad dressing in a jar and shake well – if you don't love garlic just start with half the amount, taste and add more if desired.
When the quinoa, asparagus and edamame are cool (room temperature is fine) add to a large mixing bowl along with the cucumber, spring onion, sesame seeds, cashews, snow peas, baby spinach and radish to the quinoa bowl– reserve a little of the sesame seeds and cashews for garnish if desired.
Add ¾ of the dressing and mix well. Taste and add more dressing or salt and pepper if needed. Add the avocado and coriander, mix gently and divide among 2 plates. Garnish with the Shichimi Togarashi and reserved sesame seeds and cashews.
