The sweetness of honey, the saltiness of soy and the kick of ginger makes this quinoa salad a real taste-bud pleaser. It’s super quick to make if you make the quinoa beforehand and should feed four people comfortably. Double up the quantities for larger gatherings when you want to impress with something a little different. Try out variations according to your taste and tolerance. Swap out broccoli for bok choi or roasted butternut, or add coriander to the dressing for extra zing. Enjoy.
- 2 cups cooked quinoa
- 500g broccoli florets, lightly steamed or boiled until tender, cut into bite sized pieces
- 1 red pepper, de-seeded and diced
- 250g punnet of snap peas, diced
- 1 spring onion, chopped (optional)
For the dressing:
- ¼ cup sesame seed oil
- 2 ½ Tbs. rice vinegar
- 1 Tbs. soy sauce (low sodium)
- 1 Tbs. honey
- ½ tsp. salt
- ½ tsp. crushed garlic (optional)
- ½ tsp. crushed ginger
- Combine the steamed broccoli florets, diced peppers, snap peas and spring onions in a large bowl and add the cooked quinoa.
- Whisk together the ingredients for the dressing in a small bowl.
- Add the dressing to the quinoa and vegetable mix and toss to combine.
Note: If you are sensitive to gas forming vegetables (such as broccoli and spring onions) and to garlic, then you may not tolerate this salad when you are struggling with symptoms of bloating and flatulence.