Asian quinoa salad

If you're looking for leftovers for lunch this is a cracking place to start. Tastes great for dinner and as a bagged up lunch the next day. The dressing matures overnight and the chilli gives a little extra something.


1.5 cups quinoa 

3 cups water

1 cup each chopped red cabbage, shelled whole edamame, grated carrot and diced cucumber

1 chopped red capsicum

Salt and pepper to taste


2 diced spring onions

1 red chilli

1/4 cup soy sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 tablespoon sesame seeds

1/4 teaspoon minced ginger 

1/4 cup chopped fresh coriander


Place quinoa and water in saucepan and bring to the boil. Reduce and simmer until all water has been absorbed. 

Combine all chopped vegetables with the quinoa in a large bowl. 

In a small bowl whisk together all ingredients for the dressing and pour over the quinoa salad before serving. 

Serves 4.