I discovered quinoa quite a while ago and I use it in my cooking all the time. It’s not actually a grain but a seed, and it’s packed full of protein. You’ll find it a great substitute for rice and I love creating dishes that really allow it to be the hero, just like this one. Quinoa is definitely a great addition in our crunchy quinoa salad to balance out that crunch.

Garden-fresh ingredients

Cabbage tastes completely different when it’s homegrown and that’s a fact. I know it’s not always possible to do with varying climates and knowledge in gardening. Buying from your local produce market is the next best thing. You’ll be surprised by the difference in taste.

These crunchy raw vegies are the standout so make sure they are the best you can get. I’ve married them with almonds which really gives the dish an Asian flavour along with the other sauce ingredients.

Growing vegies from the legume family are a favourite at our house. These sugar snap peas are also a winner with the kids. Give them a go next time they are in season and make sure you remember to make this salad too. I’m sure I’m not going to have to remind you, it will soon be a favourite at your house as well as mine. Enjoy.

Crunchy Quinoa Salad

Prep Time20 mins
Cook Time20 mins
Course: Salad
Keyword: Crunchy quinoa salad, Quinoa
Servings: 4

Ingredients

Salad ingredients:

  • 3/4 cup uncooked tri coloured quinoa
  • 1 1/2 cup water
  • 2 cups cabbage, shredded (I used green and purple)
  • 1 cup carrot, grated
  • 1 cup sugar snap peas, thinly sliced
  • 1/2 cup coriander, chopped
  • 1/4 cup spring onions, thinly sliced
  • 1/4 cup tamari almonds, roughly chopped

Sauce ingredients:

  • 1/4 cup almond butter
  • 3 tbsp tamari sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds, lightly toasted
  • 1 tsp fresh ginger, finely grated
  • 1/2 lime, juiced
  • Chilli flakes, to your liking

Instructions

  • Cook the quinoa via the absorption method. Add the washed quinoa and water to a saucepan. Bring to the boil then reduce to a simmer until all the liquid is absorbed. Remove from the heat and let it cool.
  • Making the sauce. Whisk the almond butter and tamari sauce together until smooth. Heat slightly if needed to combine. Add all the remaining ingredients and whisk.
    You can add a splash of water if its too thick.
  • Bringing the salad together. In a large bowl, mix through the quinoa, cabbage, carrot, sugar snap peas, coriander, and spring onions. Lastly, pour in the sauce mix and toss. Season to your liking.
  • Garnish with the tamari almonds.