ASIAN QUINOA SALAD

A fresh, super healthy quinoa salad, tossed in a refreshing sweet, tangy, chilli vinaigrette for a quick, protein-packed lunch or side dish. Tastes even better the second day! I paired this with some sweet chilli tofu and a fresh summer salad. Enjoy!


Ingredients -


Salty seeds :

1/2 cup Pumpkin seeds
1/2 cup sunflower seeds
1 tbsp Tamari sauce or Shoyu sauce

Lay seeds out on line baking tray, pour over Tamari and coat seeds evenly.
Bake in 180C oven for about 10 mins, keeping a close eye on seeds to prevent burning.
Seeds should be crisp after 10 mins, if not, try a few mins longer. 


 Dressing :

2 tbsp tamari
1 tsp sesame oil
1 tsp chilli flakes
2 Tbsp rice wine vinegar
1 tsp maple syrup
juice of half a lemon. 

Mix all ingredients until combined. 


Salad :

2 cups of cooked quinoa
10 cherry tomatoes
1 capsicum
half a cucumber
hand full of coriander.
1/3 red onion 

Cut all vegetables and add to the cooked quinoa.
Pour over the dressing  and mix gently.
To garnish, add the salty seeds and some roasted peanuts. 

Serve straight away or refrigerate for a couple of hours. 
Perfect for lunch leftovers.