Nutty quinoa with roast broccoli and edamame
There is lots to love about this salad - it's happy on its own but plays well with others and, frankly, we could eat it every day and never tire of it.
The base of the salad is high protein wonder seed quinoa, which we cook by the absorption method till fluffy. Interest comes from fried onions, roast broccoli (the roasting makes it nutty and sweet), edamame beans and toasted pepitas and sesame seeds.
But the real kicker is the dressing which has peanut butter as a secret ingredient. Combined with gluten-free soy, rice vinegar, ginger and garlic, it's totally addictive.
|PER 100G (RAW)||PER SMALL SIZE|
Frozen product. Defrost overnight in the fridge. Once defrosted, keep refrigerated, cook and consume within 48 hours.
TO ASSEMBLE: tip salad into a mixing bowl, removing the dressing tub. Empty the dressing into the salad, toss gently through - adding a handful of salad leaves if you'd like - and serve. May also be heated for 2- 3 minutes in the microwave and served warm.