Meatless Monday : Asian quinoa salad


Salads need not be boring as this Asian inspired quinoa salad shows.  Healthy, quick to prepare and delicious, it would make a good packed lunch.

You will need

Serves 2

150g quinoa
250g shell on frozen edamame beans 
1 medium carrot, julienned
1/2 red pepper, diced
1/3 cucumber, diced
1 tomato, chopped
piece red cabbage, shredded (optional)

Dressing 
2 tbsp tamari
1 tbsp sesame oil
1 tbsp rice wine vinegar
Pinch cayenne pepper
1/2 tsp stevia

Toppings 
sliced spring onions 
sprinkle sesame seeds

Place the quinoa in a saucepan, cover with water and bring to the boil.  Reduce heat to simmer and cook for around 15 minutes until the water is absorbed.  Leave to cool then fluff with a fork.  Meanwhile boil some water in another saucepan, drop the edamame beans in and cook for 4-5 minutes.  Tip into a colander over the sink and cool with cold water.  Shell.
Add the vegetables to the quinoa.  In a bowl mix the ingredients for the dressing and stir through the quinoa and vegetable mixture.  Divide between bowls and top with sliced spring onions as sesame seeds.


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Enjoy!



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