Products used in this recipe - Rainbow Seaweed Salt
Serves 2
Ingredients
Quinoa and Seaweed Salad:
45g (1/4 cup) quinoa
½ cup water
1 small bell pepper (diced)
1 cucumber (diced)
1 cup cherry tomatoes (cut into quarters)
½ red onion (diced)
¼ cup fresh mint (coarsely chopped)
Seaweed Vinaigrette:
2 tbsp rice wine vinegar
2 tbsp sesame oil
1 tbsp rice malt syrup
1 tsp orange zest
½ tsp Rainbow Seaweed Salt or 1 tsp Bush Tucker
Steps
Quinoa and Seaweed Salad:
- Pour the quinoa into a colander and rinse under running water.
- Place the quinoa and water in a small pot. Bring it to a boil, then decrease the heat to bring it to a gentle simmer.
- Once the quinoa has absorbed all of the water, remove the pot from the heat and cover with a lid. Let is rest for 5 minutes then use a fork to fluff it up.
- Mix all of the ingredients together in a large bowl, cover it then place into the refrigerator.
Seaweed Vinaigrette:
- Whisk all of the ingredients together in a small bowl.
- Pour the seaweed vinaigrette over the salad. Gently toss it to combine and it’s ready to be served.
Notes
The best practice for cooking quinoa is to rinse the quinoa under running water and drain it well before cooking. This step helps to remove the bitterness of quinoa. You can increase the amount of quinoa in any salad recipe. All you have to do is use twice as much water as the quinoa to cook it.