Asian quinoa salad
( SERVES 4 )
Can be prepared several hours in advance. Add diced cooked meat if you prefer.
|2 Tbsp||Sweet chilli sauce|
|1 Tbsp||Cashew nut butter|
|1 clove||Garlic, crushed|
|3 Tbsp||Maple syrup|
|4 Tbsp||Lime juice|
|4 Tbsp||Soy sauce|
|2 Tbsp||Sesame oil|
- Whisk all the dressing ingredients together in a bowl.
- Rinse the quinoa under cod water. Place in a saucepan with the 2/3 of a cup of water. Bring to the boil then simmer for about 15 minutes or until the quinoa is soft and the water absorbed. Stir in the oil. Cover and stand for 5 minutes then fluff with a fork. Cool.
- Boil the beans until cooked but still bright green. Drain, cool and chill.
- Combine all the salad ingredients in a bowl and toss. Drizzle with the dressing.
More Summer salads from Jan