Full of slow-release energy goodness and packed with flavour. The quinoa forms the base of the salad, which is a great vehicle for any green or roasted root vegetable. You can substitute the sweet potato for baby carrots, parsnip or butternut squash and the broccoli can be swapped out for kale or swiss chard.
300g red quinoa, rinsed well
*100ml basic soy pickle
40g coriander leaves
300g sweet potato, peeled, diced into 3cm chunks, and roasted
150g sprouting broccoli, blanched and refreshed in cold water
60g peanuts, toasted
20g pumpkin seeds, toasted
20g toasted buckwheat (optional)
*For the basic soy pickle:
100ml light soy sauce
15g ginger, freshly chopped
1 garlic clove, halved
**For the miso-sesame dressing:
4 tbsp shiro miso paste
4 tbsp tahini
4 tbsp honey
4 tbsp cold water
2 tbsp pickled ginger pureé
2 garlic cloves finely grated
- Place the quinoa in a large pan with double the volume of salted water and bring to the boil. Reduce the heat and simmer for 12 minutes. Drain away any excess water and leave to cool.
- Place the red quinoa, soy pickle and half the coriander leaves in a bowl and give it a stir to distribute the coriander and coat the quinoa in soy pickle.
- Add the roasted sweet potato chunks and the broccoli to the bowl and again stir to distribute the new additions.
- Tip out onto a serving plate and evenly spread it out. Use a spoon to drizzle the miso-sesame dressing over the top of the salad. Finally, sprinkle over the peanuts, pumpkin seeds, buckwheat, if using, and the remaining coriander leaves.
*To make the basic soy pickle:
- Combine all the ingredients in a small bowl. Allow to stand for 30 minutes and then strain to remove the garlic and ginger.
- This will keep in the fridge in an airtight container for several weeks.
**To make the miso-sesame dressing:
- Combine all the ingredients in a medium bowl and whisk well to combine
- Store in an airtight container in the fridge for up to 10 days