Sprouted Quinoa Oriental Nut Salad

Name: Sprouted Quinoa Oriental Nut Salad
Yield: Serves 4
Ingredients: 75 g/3 oz broccoli, cut into bitesize florets; half of 1 yellow and half of 1 red (bell) pepper, cut into thin strips; 115 g/4 oz/½ cup beansprouts (that can be eaten raw); ground black pepper; 50 g/2 oz/½ cup cashew nuts; 50 g/2 oz/scant ½ cup grated carrot; 1½ cups quinoa sprouts (from about 75 g/3 oz/½ cup quinoa); 15 ml/1 tbsp soy sauce; 15 ml/1 tbsp toasted sesame oil; 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp mirin

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Sprouted quinoa, like any sprouted seeds, is highly nutritious, as your body gets the benefit of new little raw shoots that have lost nothing through cooking or storage. This tasty salad is crisp, raw and colourful, containing a good range of antioxidants as well as being a treat for both your body and your senses.

Ingredients

75 g/3 oz broccoli, cut into bitesize florets
half of 1

Starter
Gluten-free
Vegan

Method

In a small pan of boiling water, lightly steam the broccoli florets for around 2-3 minutes until softened but still slightly crisp to bite.
Toss the pepper and nuts with the sesame oil on an ovenproof tray. Place under a medium grill (broiler) for 5-6 minutes, until the nuts are brown and the peppers softened. Roughly crush the nuts with the end of a rolling pi