Japanese-Inspired Nutty Quinoa Salad

A fresh, colourful salad packed with crunchy vegetables, edamame and Red & White Quinoa. Tossed in a punchy soy, ginger and garlic dressing and finished with crunchy nuts, it's a refreshing lunch or light dinner bursting with flavour and texture.


Written by Phoebe Altman
10 minutes Serves 2 Beginner
Japanese-Inspired Nutty Quinoa Salad
Ingredients
  • 1 pouch Merchant Gourmet Red & White Quinoa
  • ¼ red cabbage, finely sliced
  • 75g edamame beans
  • 2 carrots, julienned
  • Handful fresh coriander leaves
  • 1 spring onion, finely sliced
  • 1 red chilli, finely sliced
  • ½ lime
  • Salt, to taste
  • Handful chopped cashews or peanuts
  • Soy, Ginger & Garlic Dressing
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 thumb-sized piece ginger, finely grated
  • 1 garlic clove, crushed
  • Juice of ½ lime

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Red & White Quinoa
Red & White Quinoa
250G
  1. Place the sliced red cabbage into a bowl with a pinch of salt and the juice of the lime. Toss well and set aside.
  2. Julienne the carrots and finely slice the spring onion and chilli.
  3. In a large bowl, combine the Merchant Gourmet Red & White Quinoa, edamame beans, coriander, carrots, spring onion and chilli.
  4. Squeeze any excess liquid from the cabbage, then add it to the salad.
  5. In a small bowl, whisk together the soy sauce, sesame oil, grated ginger, garlic and lime juice.
  6. Pour the dressing over the salad and toss well to combine.
  7. Finish with the chopped cashews or peanuts before serving.

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