Red Quinoa Salad with Ginger & Sesame Dressing
For the Salad:
- 250g Red Quinoa
- 375ml Water
- ½ a Cucumber
- 1 Small Red Pepper
- 1 Small Yellow Pepper
- 200g Cherry Tomatoes
- 1 Red Onion or a Handful of Spring Onions
- 150g Mange Tout Peas
- A Handful of Fresh Coriander (Chopped)
- 6 tablespoons of Toasted Sesame Oil
For the dressing:
- 2 tablespoons of Udo’s Choice Ultimate Oil Blend
- 1 teaspoon of Dijon Mustard
- 2 tablespoons of Soya Sauce
- 2 tablespoons of Red or White Wine Vinegar
- 2.5cm / 1 inch Cube of Fresh Ginger
- 1 Clove of Garlic
Serves 3 to 4
Put the quinoa and water into a saucepan with a little salt and bring to the boil. When boiling cover with a lid and turn to a low simmer. Cook for 12-15 minutes. The water should be fully absorbed and the quinoa tender. Tip into a bowl and leave to cool. Peel and chop the onion finely. Wash and deseed the peppers and cut into small pieces. Wash the cucumber and cut in half lengthways and then again so the cucumber is in quarters lengthwise. Carefully trim off most of the seeds then cut into small cubes. Wash the cherry tomatoes and cut into halves or quarters, depending on the size.
Blanch the peas in a pot of boiling water for 30 seconds then refresh in cold water and drain. Gently toss the vegetables and fresh coriander with the quinoa and season with a little salt.
To make the dressing: Put the Dijon mustard into a bowl then whisk in the vinegar, Udo’s Oil, sesame oil and soya sauce. Peel and chop the garlic very finely and stir in. Grate the ginger on the coarse side of a grater – no need to peel. Then gather into your hand and squeeze the juice into the vinaigrette. Give a final whisk, and then taste before gently mixing into the salad. Serve with grilled fillets of fish or grilled asparagus for a more substantial dish.