Quinoa salad
A divine salad that you can eat all year round.
Ingredients
- 1 cup raw quinoa
- 1,5 cup purple cabbage
- 1 cup broccoli
- 1 carrot
- 1 cup chinese cabbage
- 1/8 cup peanuts of your choice
for the peanut sauce
- 35 gr. (1/8 cup) peanut butter
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 1/4 tsp ginger
- 1 garlic clove
- 1/2 tsp maple syrup
Instructions
- Start by boiling your quinoa so that it cools down well. In a saucepan pour 1 cup quinoa and 2 tbsp water. Add a little salt. Boil for 10-15 minutes until the water is absorbed.
- Cover your saucepan with the lid and take the quinoa out of sight. Leave for 5 minutes, uncover and mix with a fork. Transfer the quinoa to a plate to begin to cool.
- Chop all your vegetables. If you want you can sauté the broccoli in 1 tsp olive oil for 5 minutes.
- To make the sauce just pour all the ingredients into a bowl and mix. If you want it thinner you can add a little water.
- Mix all the vegetables with the quinoa and put in the fridge for 15-30 minutes. Remove from the fridge, mix with the sauce and enjoy.