quinoa & bean sprout salad
Today was beautiful and sunny, and I couldn’t be happier. Although the sunshine had only disappeared from me for a couple of days, it affected me nonetheless. I’m just not a fan of dark, cloudy weather – I’m definitely a sun worshipper! So, in light of the warm sunshine, today seemed like a perfect time to share another springtime salad recipe.
Quinoa is one of my favourite grains to add to salads, I find that it soaks in the moisture of dressings well, and doesn’t make a dish that’s too heavy. I added quinoa into this dish with some of my favourite springtime ingredients; bean sprouts, courgette, carrot and spring onion. With the mixture of bean sprouts I had, I kept the combination of vegetables simple, to really emphasise the sprouts flavour.
For taste, I then combined the salad with a zingy dressing, strong with lemon flavours. To mellow the acidic flavour of lemon, I paired it with peanut butter, sesame oil, soy sauce, rice syrup and spices, to create a well rounded, dressing with a slight Asian kick! Yum. The dressing is thick, and perfect for folding into the salad, to create a dish thats rich, delicious and satisfying. Perfect for a sunny evening, I hope you enjoy this recipe whilst making the most of the joyous weather!
quinoa & bean sprout salad
for the salad:
1/2 cup (90g) tricolore quinoa
2 cups (240g) mixed bean sprouts
2 large spring onions
1 large courgette (zucchini)
1 large carrot
for the dressing:
4 tbsp fresh lemon juice
1 tbsp tamari soy sauce
1 tbsp sesame oil
2 tbsp smooth peanut butter
2 garlic cloves, crushed
1 tsp medium curry powder
1/2 tsp ground ginger
1 tsp rice syrup
1. Firstly, cook the quinoa. Fill a pan with water and place onto a medium-high heat. Bring to a boil, and add in the quinoa. Cook for 15-20 minutes.
2. In the meantime, prepare the rest of the salad. Grate the carrot and the courgette at a slight angle (to elongate the strips), then place into a large mixing bowl. Then, finely slice your spring onions, and add them into your bowl, followed by the bean sprouts. Set aside.
3. Next, make the dressing. Add your lemon juice, soy sauce, sesame oil, peanut butter, garlic, curry powder, ginger and rice syrup into a small blender (I used my NutriBullet), and blend until a smooth, fairly thick dressing has formed. Set aside. (Feel free to adjust any of the seasonings to suit you).
4. When the quinoa has cooked, remove it from the heat and set aside to drain and cool quickly. Then, pour the quinoa into your salad bowl. Mix all of the ingredients together, and then pour in your dressing. Toss all of the salad ingredients in your bowl until evenly covered in dressing, and serve.