A favourite superfood with endless recipe combinations. While the additional ingredients are quite simple (never let your freezer be without them) the depth of flavour that the Asian dressing provides is more than enough for a subtle but at the same time complex in flavour side dish.
Quinoa Salad with Asian Dressing
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Quinoa Salad with Asian Dressing
Servings: 6 People
Ingredients
- 200g white Quinoa
- 200g red Quinoa
- 200g Sweet Corn , frozen
- 200g Peas , frozen
- 50ml Soy Sauce , flavoured with Bonito
- 30ml Yuzu juice , use lime if not available
- 30ml toasted Sesame Oil
- 30ml Mirin
- 2 tbsp Oyster Sauce
- ¾ cup Walnuts , lightly crushed
- 1 tbsp Butter , unsalted
- 1 tsp Sugar
- 2 tbsp olive oil
- 1 tbsp Sea Salt
Instructions
- Start by making the dressing where you add in a glass bowl the soy sauce, yuzu, sesame oil, mirin and oyster sauce. Whisk to blend and keep aside.
- Then take a small sautéing pan and place on low heat with the butter in it. Allow to melt and add the crushed walnuts along with the sugar. Toss for couple of minutes taking care not to burn them. Keep aside.
- If Quinoa is not pre-washed, then wash thoroughly under running cold water.
- Place a medium size pot on medium heat and fill with water and the salt. Bring to a boil, add the quinoa and simmer on low heat with the lid on for 12’. Add the sweet corn and the peas and cook for 2’ more. Ready when the quinoa changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot and place in a fine sieve to drain.
- Immediately as it is warm, place the quinoa in a serving bowl, add the walnuts and pour the dressing. Toss well and cover with a kitchen towel to absorb the extra humidity for about 10’. Ready to serve.
