This recipe works well for lunch or evening meal. Because of this you can make extra in the evening for lunch the next day – just store the dressing seperately and pour over when lunchtime arrives.
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This recipe works well for lunch or evening meal. Because of this you can make extra in the evening for lunch the next day – just store the dressing seperately and pour over when lunchtime arrives.
To prepare the dressing, put all of the ingredients in a food processor and whizz until fully combined and of a puree consistency.
Cook the quinoa according to the directions on the packaging as each brand can vary.
Once the quinoa is cooked, assemble the salad onto each plate using several layers (hint: it is easier to do one layer at a time rather than one plate at a time!) Firstly layer the cooked quinoa, followed by the shredded cabbage and carrots, top with the beansprouts and cucumber. Sprinkle over with the spring onions and peanuts before topping off with a generous drizzle of the dressing.
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