Quinoa and Roasted Peanut Salad

Name: Quinoa and Roasted Peanut Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 2—4
Ingredients: 55 g /2 oz/scant ⅓ cup red quinoa; 1 tbsp cold-pressed rapeseed oil; 1 large handful of coriander/cilantro, leaves and stalks finely chopped; 1 tbsp sesame seeds, toasted; 60 g /2¼ oz/heaped ⅓ cup whole unsalted peanuts; 1 large handful of coriander/cilantro, leaves and stalks finely chopped; 2 tbsp rapeseed/canola oil; 2 tbsp rapeseed/canola oil; 1 tsp tamari or light soy sauce; 1 tsp tamari or light soy sauce; sea salt and freshly ground black pepper; ½ tsp sugar; sea salt and freshly ground black pepper

Preparation info

Serves:
2—4

Difficulty
Easy
Ready in
20 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

You could call this an Asian version of tabbouleh. As with the classic tabbouleh, its success lies in getting the balance between the grain and the flavourings. I love the combination of crisp onions and ginger, roasted peanuts and soft herbs with the quinoa and slightly salty soy dressing. I’ve used red quinoa for its colour more than anything else, but go for whichever type you have in the cupboard.

Ingredients

Vegan

Ingredients

Method