Asian quinoa salad with sesame dressing

Serves 6

Calories (Per serving): 322

Carbs: 25g

Fat: 21g

Protein: 11g

A super-food salad with a sweet & salty sesame dressing

INGREDIENTS

DRESSING

GARNISH

INSTRUCTIONS

Place a small saucepan over medium heat. Add 1 Tbsp. sesame oil and lightly coat the quinoa.
Toast quinoa, stirring frequently,for a minute or so, then add water from the kettle.
Bring to a boil over medium heat. Reduce heat to low, cover and cook for 10-15 minutes.
Once the liquid has been absorbed, remove from heat & fluff with a fork

PICKLE JUICE FOR CABBAGE

In a small bowl, add the shredded cabbage, 2 Tbsp vinegar, 1 Tbsp sugar, a little salt, pepper & chilli.
Mix well & set aside.

Lightly pickling the cabbage infuses the cabbage with so much flavour, brings out the beautiful purple colour & retains its crunch.

Next prepare tender-stem broccoli by char grilling on a cast iron skillet. If you don't have a skillet- any in house toaster or grill will work fine.
Char until lightly golden & set aside.
To make the dressing, whisk together all of the ingredients in a small bowl; set aside.

The Tahini may thicken when mixed with the vinegar- so add water accordingly.

If you like a hit of chilli, add a little sriracha sauce to the dressing.

To dress the plate- start with the quinoa, then add the leafy salad followed by the pickled red cabbage- I kept reserved a little of the pickle juice and garnished with it at the end.
Then layer the rest of the vegetables as desired and top with dressing. Toss to combine.
Garnish with fresh coriander, toasted sesame seeds, nigella seeds & pumpkin seeds. Serve immediately.

RECIPE NOTES

The salad is best served fresh but it will keep covered in the refrigerator up to 2-3 days.
You can prepare the salad & leave the dressing aside to keep it fresher for longer.
Dressing adapted from Itsu Sesame vinaigrette.