Easy<\/p>\n
Serves 4<\/p>\n
20 minutes<\/p>\n
15 minutes<\/p>\n
35 minutes<\/p>\n
A creatively reimagined tabbouleh with an Asian twist, this recipe features quinoa, crisp vegetables, peanuts, ginger, and cilantro. It’s a light, complete salad bursting with zest, perfect for summer!<\/p>\n
For 4 servings:<\/p>\n
– Quinoa: 200 grams
\n– Carrots: 2
\n– Cucumber: 1
\n– Ginger: 1 cm piece
\n– Bun mushrooms: 150 grams
\n– Onion: 1
\n– Peanuts: 60 grams
\n– Honey: 1 tablespoon
\n– Sesame oil: 5 tablespoons
\n– Mustard: 1 tablespoon
\n– Lime: 1
\n– Sesame seeds: 1 handful
\n– Cilantro: 1\/2 bunch<\/p>\n
1. Cook the Quinoa:<\/strong> 2. Prepare the Vegetables:<\/strong> 3. Chop and Crush:<\/strong> 4. Mix the Sauce:<\/strong> 5. Assemble the Salad:<\/strong> Just before serving, sprinkle with sesame seeds for a crunchy finish. Serve chilled for a refreshing taste.<\/p>\n\n\n
\n Boil the quinoa as per the package instructions. Drain and allow it to cool slightly.<\/p>\n
\n Dice the carrots, cucumber, onion, and ginger into small pieces. Slice the mushrooms thinly.<\/p>\n
\n Crush the peanuts and finely chop the cilantro (or parsley if preferred). Set aside.<\/p>\n
\n In a small bowl, whisk together mustard, honey, and sesame oil until smooth.<\/p>\n
\n In a large salad bowl, combine the cooled quinoa with the vegetables, mushrooms, peanuts, and cilantro. Drizzle with lime juice and then add the prepared sauce. Mix well to combine.<\/p>\nFinishing and Serving<\/h3>\n