Thai-Style Quinoa Salad
Serves 4
A really delicious quinoa dish that you can alter depending on the ingredients you add to it. It can be made up to 24 hours in advance and leftovers make a lovely lunch.
What you need
200g quinoa
400ml water
2 spring onions
finely sliced
1 red chilli
finely sliced
Juice 1 lime
Drizzle sesame oil
Salt and pepper
What you do
Place the quinoa in a saucepan, add water, bring to the boil and simmer for 10-12 minutes until it is just tender and all the
water has been absorbed.
Transfer to a bowl and place a clean tea towel over the top to absorb the steam.
Mix in all the other ingredients and season well. Serve with the coriander sprigs over the top.
To serve, choose any of the following:
Handful cashew nuts or peanuts, toasted and roughly crushed
Fresh coriander leaves, finely chopped
Cherry tomatoes, chopped in halves
Blanched mangetout, cut in halves
140g edamame beans (buy frozen and thaw)
Large bunch coriander, chopped with a few sprigs left to serve
